Wild Blueberry Whoopie Pies — A colorful dessert recipe made with a wild blueberry cake and sweet cream cheese frosting!
This post is sponsored by Wyman’s of Maine. I was not compensated for my time.
I hope your day is going fan-freekin-tastic so far. I’m back in the saddle with another blue hued recipe for your liking, because clearly I can’t get enough of this health nut of a berry.
…Like if a fruit could drink a green juice, rock a KALE shirt, and support a local farm, it would be the blueberry. Lucky for me, I live in Maine where they grow like wild flowers down every road.
..But not really. I feel like that’s what people think of when they think of Maine blueberries. At least it is home to the wild and crazy kind, that are clearly the most fun, but also the most nutritious.
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.
That’s why I was super pumped to team up with Wyman’s to craft up the quintessential Maine recipe with their powerhouse bloobs. WHOOPIE PIES.
In case you’ve never heard of such a thing, 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.
They are a Maine original dessert (or Pennsylvania, but that’s a touchy subject for Mainers), so I thought, why not combine two Maine loves into one deliciously sweet sammy?!
Now these babies are capital B BLUE thanks to a little thing called chemistry.
The baking soda reacts in some chemically-too-much-science way to make this gorgeous hue, but I actually love the way they came out. It doesn’t affect the taste at all, PLUS they matched my nail polish so it’s a keeper.
I used a healthier cream cheese frosting because that’s my favorite, and thought it paired well with the naturally sweetness of the blueberries. But if you’re more of a whipped cream fan, be my guest…but not my friend. 🙂Print
- 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 canola oil
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1 cup frozen wild blueberries, thawed
- 8 ounces reduced -fat cream cheese
- 2 tablespoons vanilla Greek yogurt ( I like Siggi’s)
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
- Preheat oven to 375 degrees.
- Line 2 baking sheets with parchment paper, and spray with cooking spray.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl or stand mixer, beat sugar, butter, and canola oil together until light and fluffy.
- Add egg and vanilla, and mix to combine.
- In a small blender, blender together milk and blueberries until smooth.
- 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.
- Scoop batter, two tablespoons at a time into 12 circles about 2 inches apart on prepared baking sheets.
- Chill in freezer for 15 minutes, or 30 minutes in refrigerator.
- Bake for 10-12 minutes, or until firm. Let cool completely before adding frosting.
- To prepare frosting, mix all ingredients in a mixing bowl until smooth.
- Flip over sandwich cookies, and add frosting evenly to 6 of the rounds.
- Top with remaining rounds and serve.
- Keep refrigerated before serving up to 1 week.
Pin this recipe for later!
In other blueberry news, my smoothie bowl is in the running for the #WildYourSmoothie contest! I would love if you could vote for my Balsamic smoothie bowl here! I will forever be your friend…even if you like whipped cream over frosting. 🙂 Thanks for your support!
Make it a great day!
Whipped cream or frosting?
Have you ever had or heard of a whoopie pie?