Wild Blueberry Whoopie Pies

Wild Blueberry Whoopie Pies — A colorful dessert recipe made with a wild blueberry cake and sweet cream cheese frosting. The perfect treat for the summer!

This post is sponsored by Wyman’s of Maine. I was not compensated for my time.

These wild blueberries be WILD. They have the most antioxidants out of ANY fruit, have 25% of your daily fiber in one cup, and will buy you an almond milk latte if you ask them to.

…That last one may be a rumor, but I’m willing to give it a shot.

In case you’ve never heard of a whoopie pie, it’s pretty much a cake sandwich filled with either frosting or whipped cream, but those who give me whipped cream filling aren’t really my friends. Team frosting all the way.

What makes these blueberry whoopie pies delicious & a little healthier

• white whole wheat flour
• baking powder
• baking soda
• salt
• unsalted butter
• avocado oil
• sugar
• vanilla
• egg
• milk
• frozen wild blueberries
• reduced fat cream cheese
• vanilla Greek yogurt
• powdered sugar

How to make these whoopie pies

Line 2 baking sheets with parchment paper sprayed with cooking spray. In a large mixing bowl, whisk together 1 1/2 cups white whole wheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Set aside.

In a separate bowl, or bowl of a standing mixer beat together 2 tablespoons of softened unsalted butter, 2 tablespoons of avocado oil, and 2/3 cup sugar until light and fluffy. Beat in 1 large egg, and 1 teaspoon vanilla until combined.

In a small blender or food processor, combine 1/4 cup milk and 1 cup of thawed frozen wild blueberries until smooth, and set aside.

Stir in 1/3 of the flour mixture into the butter and sugar mixture, followed by 1/3 of milk. Repeat process 2 more times, until all ingredients are mixed. Scoop batter 2 tablespoons at a time onto prepared baking sheets to make 12 circles that are each 2 inches apart. Chill in refrigerator for 30 minutes, or in freezer for 15 minutes, and preheat your oven to 375°F/191°C. Bake in preheated oven for 10-12 minutes, or until each cake is firm. Let cool completely.

While cakes are cooling, prepare frosting by using a hand mixer or stand mixer to combine 8 ounces of softened reduced fat cream cheese, 2 tablespoons vanilla Greek yogurt, 1 teaspoon vanilla, and 1/3 cup powdered sugar until fluffy. Spoon frosting onto the inside of 6 of the cakes, and top with remaining cakes to make sandwich. Serve immediately, or refrigerator for up to 1 week.

Pro Tips

• You can make mini versions of these too! Baking time may be shortened, so keep an eye while in the oven.
• Add some lemon zest to the frosting for another level of flavor. Or even fresh basil, too!

FAQs

Do these need to be refrigerated?

Due to the cream cheese frosting, yes, these should be stored in the refrigerator for up to 1 week. I actually prefer them chilled, but if you like them room temp, just let them sit on the counter for 10 minutes or so before serving.

My batter is turning purple! What happened?

Science that’s what! The baking soda interacts with the blue from the blueberries, and makes a pretty purple. I love the swirl it makes, especially when it matches my nail color. 😉

Can these whoopie pies be frozen?

You can freeze them, but would wrap individually with plastic wrap and aluminum foil before storing in a ziptop freezer bag for best quality. Let thaw in the refrigerator overnight.

Money-Saving Tips for these Blueberry Whoopie Pies

Use store brand. Utilize store brands for basic items like flour, sugar, baking powder, baking soda, and salt for a more affordable option that doesn’t sacrifice flavor or quality.
Buy in bulk. Purchase items you use frequently like flour, yogurt, eggs, or milk in larger containers. Bulk sizes tend to be more cost-effective than smaller packages.

more dessert recipes:

Dairy-Free Chocolate Peanut Butter Ice Cream Pie
Easy 3 Ingredient Frozen S’mores Bars
Two Ingredient Sweet Potato Ice Cream

Did you make this recipe? Leave me a comment and a rating to let me know how they came out!

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