Bringing delicious summer fruit to a fun dessert recipe, satisfying both kids and adults! These Blueberry Whoopie Pies are light and bursting with blueberry flavor.
They’re filled with a layer of quick blueberry jam and light whipped cream, making them a perfect summertime dessert.
Thank you to Domino® Sugar for sponsoring this post! I was compensated for providing this recipe and blog post, however all opinions are my own.
Blueberry Whoopie Pies are an Ideal Summer Dessert
Summertime calls for desserts that incorporate the seasonal ingredients like juicy, ripe blueberries. They’re inexpensive this time of year and bursting with flavor.
It’s also a time to make light desserts that won’t weigh you, your guests, family, or friends down in the summer heat. These Blueberry Whoopie Pies check all those boxes!
What are Whoopie Pies?
Whoopie pies are light cakes with a cream filling sandwiched in the middle. Whoopie pies are light cakes with a cream filling sandwiched in the middle. Oftentimes whoopie pies have a marshmallow fluff like filling, which I find to be super sweet.
For this recipe, I wanted to hold onto the essence of whoopie pies, but create a version that doesn’t give me a cavity just looking at it. I used a mixture of Domino® Golden Sugar plus Domino® Light Brown Sugar to create a soft cake. Domino® Golden Sugar is made from pure cane sugar. It’s a less-processed, great-tasting sugar that works cup-for-cup like any white granulated sugar. It also has a hint of molasses that adds depth to any recipe!
Then, instead of using marshmallow fluff, I buffed tradition and used a whipped cream filling, sweetened with Domino® Confectioners Sugar and a bit of cream cheese to give the filling stability and a slight tang that pairs really well with the blueberry flavor.
The Secret Layer of Flavor that Makes These Whoopie Pies Irresistible
Let’s utilize blueberries in as many ways as we can in this recipe, shall we? Why not! They’re practically begging to be grabbed up at the farmer’s market this time of year and used to add loads of fresh, seasonal flavor to all kinds of recipes.
In comes the layer of blueberry jam in these Blueberry Whoopie Pies! Yep, I did that.
I not only added fresh blueberries into and on top of these whoopie pies, but I also made a quick blueberry jam and added a layer into the middle of the whoopie pie along with the whipped cream filling.
This blueberry jam literally takes this blueberry whoopie pie from pretty good to OMG. One amazing summertime dessert that must be made and consumed by all your closest friends and family ASAP!
They’re a little bit tart, a little bit sweet from the addition of Domino® Golden Sugar, and concentrated with tons of blueberry flavor!
Tips for Making Blueberry Whoopie Pies
- Buy fresh blueberries, if you can. I know they’re not as readily available or as inexpensive in other places as they are in the northeast. If you can get them, and they’re in season, do yourself a favor and use fresh. If you can’t get them or they’re too expensive or they’re out of season, buy frozen. Thaw them according to the directions and use as directed in the recipe. It’ll still taste mighty fine
- Prior to making the whipped cream filling, chill your mixing bowl and whisk in the freezer for 10-15 minutes. Also be sure you use cold cream, straight from the fridge. The coldness helps the whipped cream to come together much faster, allows for maximum yield in terms of volume, and ensures a smooth, pleasant texture in your finished product. No grainy, limp whipped cream here!
- These whoopie pies are best served the same day they’re made. If serving another day, keep the cakes, whipped cream filling and jam separate and assemble just before serving. Components will keep in the fridge separately for up to 2-3 days
- If you have leftovers, store them in the fridge with a piece of plastic wrapped draped loosely over top, as you don’t want the plastic to stick to the top of the cakes. The plastic wrap will surely pull some of tops of the cakes right off when you remove it.
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Looking for more summer dessert recipes? Give these a try:
Quick Blueberry Jam:
- 2 cups fresh blueberries
- ⅓ cup Domino® Golden Sugar
- pinch of kosher salt
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
Blueberry Whoope Pie Cakes:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup Domino® Golden Sugar
- ½ cup Domino® Light Brown Sugar packed
- 8 tablespoons unsalted butter softened but still slightly cool
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup blueberry jam (from recipe above)
- ¾ cup fresh blueberries plus more for topping cakes
Whipped Cream Filling:
- 1 ½ cups heavy cream chilled
- ½ cup Domino® Confectioners Sugar+ 1 tablespoon sifted
- 1 ½ teaspoon vanilla extract
- 3 tablespoons cream cheese softened, cut into 1-inch pieces
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
- 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
- Once whoopie pies are completely cool, spread the bottom cookie with a layer of reserved blueberry jam. Carefully pipe or spread with a spoon a layer of whipped cream on top of the jam and place another cake on top. Repeat with remaining cakes. Chill whoopie pies in fridge for at least 15-20 minutes to firm up slightly before serving
- Whoopie pies are best served the same day they’re made. If serving another day, keep cakes, filling and jam separate and assemble just before serving. Components will keep in the fridge separately for up to 2 days
- If you have leftovers, store in the fridge with a piece of plastic wrapped draped loosely over top
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I plan on making them for Easter. They look sooooo good and fresh!!
These are delightful! Enjoy and happy Easter 🐇!