Blueberry whoopie pies are a delightful treat that combines sweet and tangy flavors in a soft and chewy cookie sandwich. Originating in Pennsylvania Dutch communities, these pies have become a beloved dessert enjoyed by people of all ages. With a moist and tender cake-like texture, the whoopie pies are filled with a creamy and velvety blueberry filling, creating a perfect balance of flavors. Whether you are a seasoned baker or a beginner in the kitchen, this article will guide you through the process of creating delicious blueberry whoopie pies from scratch. From gathering the necessary ingredients to the step-by-step instructions, you will find everything you need to know to make these delectable treats in the comfort of your own home.
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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-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.
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
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
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are best, but frozen blueberries can also be used. If using frozen blueberries, thaw them completely before using.
- Don't overmix the batter: Overmixing the batter will make the whoopie pies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough before baking will help the whoopie pies hold their shape.
- Bake the whoopie pies until they are just set: Overbaking will make the whoopie pies dry. Bake them until they are just set, and then remove them from the oven.
- Let the whoopie pies cool completely before filling them: This will help prevent the filling from melting.
- Use a variety of fillings: You can use any type of filling you like in your whoopie pies. Some popular fillings include buttercream, cream cheese frosting, and jam.
- Decorate the whoopie pies as desired: You can decorate the whoopie pies with sprinkles, chocolate chips, or even edible flowers.
Conclusion:
Whoopie pies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, picnics, or simply as a snack. With a variety of fillings and toppings to choose from, there is a whoopie pie for everyone. So next time you are looking for a sweet treat, give whoopie pies a try.
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