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U.S. Highbush Blueberry Council

Blueberry Whoopie Pies with Blueberry Lemon Mascarpone Filling
Blueberry Whoopie Pies

Blueberry Whoopie Pies with Blueberry Lemon Mascarpone Filling

This innovative twist on a classic features two fluffy blueberry cakes sandwiched with whipped blueberry lemon mascapone cheese, for a colorful and tasty treat.

Ingredients

Blueberry Lemon Mascarpone Filling

  • 3 1/2 cups mascarpone cheese
  • 1 3/4 cups frozen blueberries, thawed
  • 3/4 teaspoon lemon zest
  • 3/4 teaspoon lemon juice
  • 1 cup powdered sugar
  • 1 teaspoon salt

Blueberry Whoopie Pies

  • 3 cups all-purpose flour
  • 6 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups granulated cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups canned blueberries, pureed with liquid

Preparation

Instructions

  1. In a food processor, whip mascarpone cheese, thawed frozen blueberries with liquid, lemon zest, lemon juice, powdered sugar, and kosher salt together until smooth. Some blueberry speckles are good, but overall texture should be spreadable.
  2. Transfer to air-tight container. Label, date, and store chilled in a refrigerator below 40°F.

Blueberry Whoopie Pies

  1. Preheat oven to 350°F (with no fan if possible)
  2. In a mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, and sugar. Set aside.
  3. In a separate larger mixing bowl, whisk egg, vanilla extract, and blueberry puree together until thoroughly mixed.
  4. Fold dry ingredient mixture into wet ingredients using a rubber spatula. Mix until just combined – do not over mix.
  5. On a silicone or greased parchment-lined full-sized baking sheet, portion 2-oz scoops of batter in a circle shape ~2 inches apart.
  6. Bake for 12 minutes, rotating pans halfway through.
  7. Remove cakes from oven and let cool on the sheet for 10 minutes. Transfer cakes from baking sheet to a wire rack to completely cool (1-1.5 hours).
  8. Assemble whoopie pies in the following order: 1 cooled whoopie cake half, 1/4 cup whipped blueberry mascarpone filling, spread evenly over flat side of the cake half, 1 cooled whoopie cake half, flat side touching the filling.
  9. Serve cool/room temperature. (Do not serve cold)

Notes

If using a convection oven, preheat oven to 325°F, low fan.

It is important to not overbake these cakes in order to keep a blue cake color and prevent cake browning.