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Wild Blueberry Whoopie Pies

February 27, 2017 by Emily Cooper 19 Comments

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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!

Hand holding blueberry whoopie pie

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.

Stack of wild blueberry whoopie pies

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 375Β°F/191Β°C. Bake in preheated oven for 10-12 minutes, or until each cake is firm. Let cool completely.

Wild blueberry whoopie pies stacked

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. πŸ˜‰

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.

Hand grabbing wild blueberry whoopie pie

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!

Close up of wild blueberry whoopie pie

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Wild Blueberry Whoopie Pies -- A colorful dessert recipe made with a wild blueberry cake and sweet cream cheese frosting! | @sinfulnutrition | AD | @WymansOfMaine

Blueberry Whoopie Pies


★★★★★

5 from 1 reviews

  • Author: Emily Cooper, RDN
  • Total Time: 25 mins
  • Yield: 6 cookies 1x
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Description

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!


Ingredients

Scale
  • Sandwich Cookies:
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons avocado oil
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/4 cup milk of choice
  • 1 cup frozen wild blueberries, thawed
  • Frosting:
  • 8 ounces reduced -fat cream cheese
  • 2 tablespoons vanilla Greek yogurt ( I like Siggi’s)
  • 1 teaspoon vanilla
  • 1/3 cup powdered sugar

Instructions

  1. Preheat oven to 375Β°F (191Β°C)
  2. Line 2 baking sheets with parchment paper, and spray with cooking spray.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. In a separate bowl or stand mixer, beat sugar, butter, and oil together until light and fluffy.
  5. Add egg and vanilla, and mix to combine.
  6. In a small blender, blender together milk and blueberries until smooth.
  7. Add 1/3 of flour mixture to wet ingredients, followed by 1/3 of milk, and mix to combine. Repeat two more times until all flour and milk is used.
  8. Scoop batter, two tablespoons at a time into 12 circles about 2 inches apart on prepared baking sheets.
  9. Chill in freezer for 15 minutes, or 30 minutes in refrigerator.
  10. Bake for 10-12 minutes, or until firm. Let cool completely before adding frosting.
  11. To prepare frosting, mix all ingredients in a mixing bowl until smooth.
  12. Flip over sandwich cookies, and add frosting evenly to 6 of the rounds.
  13. Top with remaining rounds and serve.
  14. Keep refrigerated before serving up to 1 week.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 426
  • Sugar: 38
  • Sodium: 428
  • Fat: 18
  • Saturated Fat: 8
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 4
  • Protein: 9
  • Cholesterol: 65

Keywords: blueberry, whoopie pie, dessert, treat, cake, recipe

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Filed Under: Sweet Treats, Vegetarian Tagged With: blueberries, cream cheese, dessert, recipe, sponsored, sweet, vegetarian, wild blueberries, wymans

Previous Post: « Mason Jar Buffalo Tofu Tacos
Next Post: A Little Somethin’ Sunday #73 »

Reader Interactions

Comments

  1. Sarah

    February 28, 2017 at 11:31 am

    I have never had a whoopie pie, but this looks so delicious! And I love the blueness lol.

    Reply
  2. Chrissy @ Snacking in Sneakers

    February 28, 2017 at 2:57 pm

    Holy deliciousness, these look amazing! My son has been eating the Wymans wild blueberries just frozen outta the bag. But I have a feeling we would both really enjoy these whoopie pies!

    Reply
  3. Jessica @ Nutritioulicious

    February 28, 2017 at 3:41 pm

    These look delicious! We have been going through Wyman’s wild blueberries like crazy making smoothie bowls every morning! I need to try these sammies – love the color and I’m totally with you on the frosting vs whipped cream! Congrats on your smoothie bowl in the finals too!

    Reply
  4. GiGi Eats

    February 28, 2017 at 5:12 pm

    OMG HOW creative are YOU! HA! This is awesome and looks absolutely delicious!

    Reply
  5. Jodi @ Create Kids Club

    February 28, 2017 at 10:07 pm

    Oh my goodness! Yum!! My kids would adore these.

    Reply
  6. abbey sharp

    February 28, 2017 at 11:50 pm

    these look insane!!! WOW

    And whip cream forsure!!

    Reply
  7. Julie @ Running in a Skirt

    March 1, 2017 at 9:11 am

    Oh myyyy!!! These look like a blueberry dream! YUM!!!

    ★★★★★

    Reply
  8. Mariangelica @ Chasing Littles

    March 1, 2017 at 9:55 am

    THIS LOOKS AMAZING. I want to try it right now. THANK YOU!

    Reply
  9. Esther

    March 1, 2017 at 1:56 pm

    Oh wow! Those look berry delicious!

    Reply
    • Emily Cooper

      March 2, 2017 at 11:54 am

      Thanks Esther! Love your punny humor too! πŸ™‚

      Reply
  10. Tara @ A Daily Dose of Fit

    March 3, 2017 at 2:24 pm

    Oh, man. I gotta make these. Plus, they’re so cute!

    Reply
  11. Shamra Ellis

    July 24, 2017 at 6:22 pm

    Instead of Greek yogurt could I use just regular yogurt?

    Reply
    • Emily Cooper

      July 24, 2017 at 7:56 pm

      I’m sure that would work just fine!

      Reply
  12. Brittany

    February 3, 2022 at 7:33 pm

    Hi Can you substitute strawberries or raspberries instead? πŸ™‚

    Reply
  13. Emily Cooper

    February 5, 2022 at 9:05 am

    I haven’t tried it with any other fruit, but I believe it would work just the same!

    Reply

Trackbacks

  1. A Little Somethin' Sunday #73 - Sinful Nutrition says:
    March 5, 2017 at 6:02 am

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  2. Veggie-Loaded Kitchen Sink Tacos - Sinful Nutrition says:
    March 22, 2017 at 11:28 am

    […] after it somehow was targeted for an attack. An attack? I’m flattered, but leave me and my blueberry whoopie pies […]

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    May 24, 2017 at 8:17 am

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    July 20, 2017 at 2:16 pm

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Hi there! I’m Emily, a registered dietitian, food lover, and peanut butter enthusiast. I’m here to show you that eating & living healthy doesn’t have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!

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