LEMON BLUEBERRY WHOOPIE PIES
These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. -Kathy Martino, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough., Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container., Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.
Nutrition Facts : Calories 281 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 218mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY WHOOPIE PIES
I have several cookie recipes posted that incorporate blueberry's. This is one I found in a Good Housekeeping magazine. I like the addition of spices to the cookie part.
Provided by CoffeeB
Categories Dessert
Time 41m
Yield 15 pies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
- In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
- Add brown sugar and beat 3-4 minutes or until creamy.
- Add egg and molasses, and beat until well blended.
- With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
- Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
- Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
- Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
- Prepare filling:.
- In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
- Reduce speed to low, add marshmallow creme and beat until just blended.
- Fold in blueberries.
- Spread 1/4 cup filling on flat side of half of cakes.
- Top each with plain cake, flat side down, pressing lightly.
BLUEBERRY-LEMON WHOOPIE PIES
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
- Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
- Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
- Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
- Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.
More about "blueberry whoopie pies recipes"
BLUEBERRY WHOOPIE PIES | KICKASS BAKER
From kickassbaker.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory All Recipes, Dessert, SnackCalories 283 per serving
- Prepare Blueberry Jam: Set a medium saucepan over medium heat and add all ingredients. Bring the mixture to a boil, stirring every minute or so. Once it comes to a boil, reduce the heat to a simmer. Continue to simmer for 30 minutes. Transfer to a heatproof bowl or mason jar and allow to cool while you prepare the whoopie pie cakes. Jam will thicken as it cools
- Prepare the cakes: Preheat the oven to 350ºF (177ºC). Line 2 baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, baking soda, and salt and set aside. In the bowl of a stand mixer, beat together the Domino® Golden Sugar, Domino® Light Brown Sugar and butter on medium speed until light and fluffy, about 4 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Add in egg and beat until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in ⅓ of the flour mixture, then half of buttermilk. Repeat with half of the remaining flour mixture, then remaining buttermilk, and finally the remaining flour mixture. Using a rubber spatula, gently fold in the blueberries
- Bake: Using 2 tablespoon ice cream scoop, scoop 6 mounds of batter onto each baking sheet, spacing them about 3 inches apart. Dip your finger in warm water and gently smooth the tops with it, if needed. On half the cakes, dot the tops with additional blueberries (these will be the tops of your whoopie pies). Bake until the cakes spring back when pressed, 15 to 18 minutes, rotating pans halfway through baking. Cool completely on baking sheets before filling
- Prepare Whipped Cream Filling: Using a stand mixer fitted with the whisk attachment, whip the chilled heavy cream, Domino® Confectioners Sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 2 to 3 minutes. Stop the mixer and add the cream cheese. Continue whisking on high speed, about 30 seconds longer, until stiff peaks form. Place in the refrigerator until whoopie pie cakes are completely cool
HOW TO MAKE BLUEBERRY WHOOPIE PIES - COUNTRY LIVING
From countryliving.com
4/5 (1)Category Fourth of July, DessertCuisine AmericanTotal Time 1 hr 20 mins
- 2. Beat butter, granulated sugar, brown sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
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