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    You are in: Home / Recipes / Blueberry Whoopie Pies Recipe
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    Blueberry Whoopie Pies

    Blueberry Whoopie Pies. Photo by Chef*Lee

    1/3 Photos of Blueberry Whoopie Pies

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    Total Time:

    Prep Time:

    Cook Time:

    41 mins

    30 mins

    11 mins

    CoffeeB's Note:

    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.

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    Units: US | Metric



    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
    3. 3
      In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
    4. 4
      Add brown sugar and beat 3-4 minutes or until creamy.
    5. 5
      Add egg and molasses, and beat until well blended.
    6. 6
      With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
    7. 7
      Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
    8. 8
      Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
    9. 9
      Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
    10. 10
      Prepare filling:.
    11. 11
      In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
    12. 12
      Reduce speed to low, add marshmallow creme and beat until just blended.
    13. 13
      Fold in blueberries.
    14. 14
      Spread 1/4 cup filling on flat side of half of cakes.
    15. 15
      Top each with plain cake, flat side down, pressing lightly.

    Ratings & Reviews:

    • on December 18, 2009


      I made these for my family and I think they were the most successful thing I have ever baked for them. Very time consuming, but an excellent reward. I used blueberries that I picked myself, so they were extra special. I also made them vegan (substituted vegan margarine, sour cream, and Ener-G egg replacer) and they came out wonderfully.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2009


      Very neat idea for whoopie pies!! I love the cookie part of this, the spices are delicious and the cookie is soft and fluffy. I used a raw thick honey instead of molasses and it worked out great. On the filling, I wanted it to be a pretty blueberry purple color so I put the blueberries into the food processor. I should have only done one cup of the berries instead of the two and I would have still had the thick filling consistency that you need. I got greedy and kept pureeing the blueberries and the filling got more runny than I would have liked but it looked and tasted great!!! If you want the purple color, only use 1 cup of the blueberries pureed because this recipe is meant (as it says) to fold the blueberries into the filling and have them remain whole. I'm sure you could do this with other fruits too!!! I like this idea for a fruit filled whoopie pie, thanks for the recipe!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Whoopie Pies

    Serving Size: 1 (1603 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 339.4
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 10.3 g
    Cholesterol 58.5 mg
    Sodium 218.9 mg
    Total Carbohydrate 44.6 g
    Dietary Fiber 1.0 g
    Sugars 24.6 g
    Protein 3.9 g

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