Best 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-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.

BLUEBERRY-LEMON WHOOPIE PIES



Blueberry-Lemon Whoopie Pies image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 528

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.

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