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 ½ cups white whole wheat flour, ½ teaspoon baking powder, ½ teaspoon salt, and ¼ 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 ⅔ 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 ¼ cup milk and 1 cup of thawed frozen wild blueberries until smooth, and set aside.
Stir in ⅓ of the flour mixture into the butter and sugar mixture, followed by ⅓ 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 ⅓ 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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Blueberry Whoopie Pies
- Total Time: 25 mins
- Yield: 6 cookies 1x
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
- Sandwich Cookies:
- 1 ½ cups white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons unsalted butter, softened
- 2 tablespoons avocado oil
- ⅔ cup sugar
- 1 teaspoon vanilla
- 1 large egg
- ¼ 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
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 375°F (191°C)
- 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 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 ⅓ of flour mixture to wet ingredients, followed by ⅓ 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.
- 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
Sarah
I have never had a whoopie pie, but this looks so delicious! And I love the blueness lol.
Chrissy @ Snacking in Sneakers
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!
Jessica @ Nutritioulicious
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!
GiGi Eats
OMG HOW creative are YOU! HA! This is awesome and looks absolutely delicious!
Jodi @ Create Kids Club
Oh my goodness! Yum!! My kids would adore these.
abbey sharp
these look insane!!! WOW
And whip cream forsure!!
Julie @ Running in a Skirt
Oh myyyy!!! These look like a blueberry dream! YUM!!!
★★★★★
Mariangelica @ Chasing Littles
THIS LOOKS AMAZING. I want to try it right now. THANK YOU!
Esther
Oh wow! Those look berry delicious!
Emily Cooper
Thanks Esther! Love your punny humor too! 🙂
Tara @ A Daily Dose of Fit
Oh, man. I gotta make these. Plus, they're so cute!
Shamra Ellis
Instead of Greek yogurt could I use just regular yogurt?
Emily Cooper
I'm sure that would work just fine!
Brittany
Hi Can you substitute strawberries or raspberries instead? 🙂
Emily Cooper
I haven't tried it with any other fruit, but I believe it would work just the same!