Blueberry Whoopie Pies

READY IN: 41mins
Recipe by CoffeeB

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.

Top Review by BB2011

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.

Ingredients Nutrition

Directions

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

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