Blueberry Whoopie Pies

blueberry whoopee pies stacked with jam behind

4.88 from 8 votes

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.

Prep Time30

Cook Time45

Total Time1 15

Course: All Recipes, Dessert, Snack

Cuisine: American

Keyword: blueberry jam, blueberry whoopie pie, whoopie pie, whoopie pies

Servings: servings

Calories: 283kcal

Author: Kimberlee Ho

Ingredients

Quick Blueberry Jam:

2 cups fresh blueberries
⅓ cup Domino® 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® 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

US Customary - Metric

Instructions

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 cups fresh blueberries, ⅓ cup Domino® Sugar, pinch of kosher salt, 1 teaspoon fresh lemon juice, 2 tablespoons water

Prepare the cakes:

Preheat the oven to 350ºF. Line two 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® 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.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ cup Domino® Sugar, ½ cup Domino® Light Brown Sugar, 8 tablespoons unsalted butter, 1 large egg, 1 teaspoon vanilla extract, 1 cup buttermilk, ¾ cup fresh blueberries plus more for topping cakes
Using a two-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.
1 ½ cups heavy cream, ½ cup Domino® Confectioners Sugar + 1 tablespoon, 1 ½ teaspoon vanilla extract, 3 tablespoons cream cheese
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.
½ cup blueberry jam

Notes

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

Nutrition