whoopie pies

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.


Quick Blueberry Jam: Fresh blueberries Sugar Kosher salt Fresh lemon juice Water Whipped Cream Filling: Heavy cream  Sugar Vanilla extract Cream cheese

Blueberry Whoopie Pie Cakes: All-purpose flour Baking soda Salt Sugar  Light Brown Sugar  Unsalted butter  Egg  Vanilla extract Buttermilk Blueberry jam  Blueberries 


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.

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