Blueberry Whoopie Pies

blueberry whoopee pies stacked with jam behind

These Blueberry Whoopie Pies are filled with a layer of quick blueberry jam and light whipped cream making them a perfect light summertime dessert bursting with seasonal flavor.



Quick blueberry jam

  • 2 cups (332 grams) fresh blueberries
  • ⅓ cup (66 grams) Domino® Golden Sugar
  • Pinch of kosher salt
  • 1 teaspoon (5 ml) fresh lemon juice
  • 2 tablespoons (30 ml) water

Blueberry Whoopie Pie Cakes

Whipped Cream Filling

  • 1 ½ cups (357 grams) heavy cream, chilled
  • ½ cup + 1 tablespoon (72 grams)  Domino® Confectioners Sugar, sifted
  • 1 ½ teaspoons (7 ml) vanilla extract
  • 3 tablespoons (42 grams) cream cheese, cut into 1-inch pieces and softened


  1. 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 
  2. 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
  3. Bake: 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
  4. 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
  5. Assemble Whoopie Pies: 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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