Blueberry Whoopie Pies Recipes

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LEMON BLUEBERRY WHOOPIE PIES



Lemon Blueberry Whoopie Pies image

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

1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1 cup fresh or frozen blueberries
2 teaspoons grated lemon zest
FILLING:
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 tablespoon honey
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

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



Blueberry Whoopie Pies image

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

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons molasses
1/2 cup sour cream (may use low-fat)
1 (8 ounce) package cream cheese, softened (may use low-fat)
1 (7 1/2 ounce) jar marshmallow creme
2 cups blueberries (fresh or frozen, if frozen make sure they're thawed)

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



Blueberry-Lemon Whoopie Pies image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk
3/4 cup blueberries
Cooking spray
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, softened
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups confectioners' sugar

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
2020-07-31 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 …
From kickassbaker.com
Cuisine American
Total Time 1 hr 15 mins
Category All Recipes, Dessert, Snack
Calories 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
2020-05-03 Beat in egg. Beat in flour mixture and buttermilk, beginning and ending with flour mixture, just until incorporated. Fold in berries. 3. Scoop batter (about 1 1/2 tablespoons each) …
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4/5 (1)
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Total 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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Top Asked Questions

How to bake a whoopie pie?
Directions Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. For filling, in a large bowl, beat butter and cream cheese until blended. Freeze option: Freeze whoopie pies in freezer containers (do not stack).
What are blueberry whoopie pies made of?
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.
How to bake blueberry cookies with blueberries?
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.
Who is the owner of Whoopie Pie?
The owner, Tim Yost, bought the rights to the name and the process in 1980. The world's largest whoopie pie was created in South Portland, Maine, on March 26, 2011, weighing in at 1,062 lb (481.7 kg).

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