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U.S. Highbush Blueberry Council

Blueberry Whoopie Pies

Blueberry Whoopie Pies

Blueberry Whoopie Pies

Blueberry Whoopie Pies

Recipe: Blueberry Whoopie Pies

Blueberry Whoopie Pies are simply the cutest treats ever – and they’re just as tasty as they are cute! Blueberries and gooey marshmallow fluff are sandwiched between two moist red velvet cookies. Both kids and adults will love them, and the red, white and blue combo makes them perfect for patriotic parties. Swap red velvet cake mix out for chocolate, vanilla or gingerbread and these Blueberry Whoopie Pies can be a hit for any occasion.

Ingredients

  • 1 red velvet cake mix (18.25 ounces)
  • ¼ cup flour
  • ½ cup water
  • 13 cup vegetable oil
  • 3 large eggs
  • 1-½ cups marshmallow crème from a jar
  • 1 cup fresh blueberries

Instructions

  1. Heat oven to 350°F
  2. Line two large baking sheets with parchment paper
  3. In a large bowl combine cake mix, flour, water, oil and eggs
  4. With an electric mixer, beat at medium speed until smooth, 2-3 minutes
  5. Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies
  6. Bake until puffed, 8-10 minutes
  7. Let cool 2 minutes on the baking sheets
  8. With a spatula, remove to wire racks to cool completely
  9. With a small spatula or knife, spread 1-½ teaspoons marshmallow crème onto the flat side of each cookie
  10. Divide blueberries onto 12 of the cookies
  11. Top with remaining cookies to make sandwiches
  12. Serve immediately or store chilled in an airtight container layered between sheets of waxed paper

Number of servings (yield): 12

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