Bringing delicious summer fruit to a fun dessert, satisfying both kids and adults! These Blueberry Whoopie Pies are light and bursting with a layer of quick blueberry jam and light whipped cream, making them a perfect summertime dessert.
Blueberry Whoopie Pie Cakes:All-purpose flourBaking sodaSaltSugar Light Brown Sugar Unsalted butter Egg Vanilla extractButtermilkBlueberry jam Blueberries
WHAT ARE WHOOPIE PIES
Whoopie pies are light cakes with a marshmallow cream filling sandwiched in the middle. I buffed tradition and made a whip cream.
The secret to my version of whoopie pies are the fresh blueberries that are turned into a homemade jam and smeared in the middle!
For this recipe, I highly recommend using fresh blueberries. In a pinch, you can use frozen blueberries, but thaw them.
Prior to making the whipped cream filling, chill your mixing bowl and whisk in the freezer.
Also be sure you use cold cream, straight from the fridge for maximum yield in terms of volume, and ensures a smooth, pleasant texture.
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.