Blueberry Whoopie Pies Whipped Blueberry Filling – Fresh homemade baked blueberry whoopie pies. These delicious cakes are filled with fresh blueberries and stuffed with a whipped blueberry filling. Summer’s best.
Old fashioned blueberry whoopie pies with blueberry whipped filling. These delicious cakes are just like the treats we find by the Amish. But now you can make them at home.
7/28/14 Recipe updated. Changes included granulated sugar and brown sugar vs just brown sugar. No egg whites in the filling. And other small changes.
I’ve been a whoopie pie fan since way back. We grew up visiting Lancaster county, PA several times a year. Whoopies pies and shoo fly pie were some of our favorite treats to taste and bring home. Ahh….yes. What fond memories.
But during those years it was always ALWAYS chocolate. I mean, was there really an other option. In my 10 year mind? No. Fast forward quite a few years and hubby came home from a delivery raving about these delicious whoopie pies. Blueberry of all things was his favorite.
So whenever we drove through the area we would stop and treat our little family to these delicious little treats. Well guess what? We don’t drive through there often enough. So you know what happened next.
I delivered. That’s right. I delivered these right into the happy heart of my man. He thought they delivered the same flavors he always loved. That’s exactly what I was hoping for.
The reason these really rock? No vegetable shortening. It’s something I’ve been trying to steer clear of the past few years. And whoppie pies almost always have vegetable shortening. But it’s my goal to always create delicious treats but without that hated ingredient.
Who needs vegetable shortening anyway when there’s butter? Nuff said!
These deliver the freshness of blueberries and no hidden horrors. A treat for all.
Thanks for being here friends!
Til we meet and eat again,
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Blueberry Whoopie Pies with Whipped Blueberry Filling
Ingredients
For Cakes:
- 3/4 cup canola oil
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 Tbsp buttermilk
- 1 cup fresh blueberries
Blueberry Filling:
- 1/2 cup unsalted butter softened
- 3 cups confectioner's sugar
- 3 Tablespoons heavy cream half and half should work too
- 1 teaspoon vanilla extract
- 2 Tablespoons all purpose flour
- 2/3 cup fresh blueberries
Instructions
- Preheat oven to 350.
- Combine oil, sugar and brown sugar. Mix until light and fluffy. Mix in egg. Beat well. Add flour, baking soda, baking powder and salt until thoroughly combined. Mix in sour cream, vanilla and buttermilk. Add in blueberries. Mix well on medium-high speed just to break down blueberries a bit.
- Drop by your choice of size on baking sheets. Minis will be done in as little as 8 minutes. Larger ones may take up to 15-16 minutes. I like to do some of both.
- Allow to rest on cookie sheet for 1 minutes. Remove to wire rack to cool.
For blueberry filling:
- Whip butter in electric mixer with wire whip until nice and fluffy. Add heavy cream (half and half or milk), confectioners sugar and flour. Beat until thoroughly combined. Stir in vanilla extract. Gently fold in blueberries .Also, feel free to whip at a faster speed if you would like the blueberries broken down.
- Fill your cakes with filling and enjoy!
Made these over the weekend. Yummy! I think they tasted even better each day they sat in the ‘fridge. Perfect with my afternoon cup of coffee! :-))
Kate, I really appreciate your feedback.Thanks for letting me know. Glad you enjoyed them!
Hi melanie. These looked amazing and I had to try them. They were delicious, thanks for sharing! Funny story though, when making the pies I added a whole cup of yogurt (I substituted for the buttermilk) instead of two tablespoons! When I realized my mistake I started over. I didn’t want to just hrow away the unused batter so I added some blueberries and baked it in a bread loaf pan. It came our so good:) so I guess I have two new recipes now!!
I appreciate your feedback Eileen! I love to hear what experiences readers have with the recipes.
That’s cool. Maybe I’ll have to try that out sometime. 🙂
These look so good! I think my sister and I will be making them tonight… with some of the 4 quarts of blueberries we picked!
I actually had a question about the recipe. When you put the cookie dough on the sheet, should it be spread out or more rounded? How much do the cookies spread out? Thanks! :]
Thanks Ariel! They will spread out quite a bit. I would leave at least 2 inches between them. They tend to be a flatter cookie/cake.
Hope they turn out perfectly!
So I was excited to make this but the ingredients are incomplete! I’m in the middle of baking and it says add egg whites but not how many, and also for the cakes I had to wing it, doesn’t say when to add the white sugar and says add eggs one at a time but there is only one egg.
You need to review and be more specific for those of us who like to follow recipes closely… Hoping they turn out.
I’m so sorry Laurie! I tweeked the recipe just a few weeks ago. The original was from last year and it looks like it didn’t save the changes. Thanks for catching that. Again sorry. Hope it worked out in the end!
Thank you! Honestly I looked up other recipes for filling in a panic and then found the tweaked version. Appreciate the reply and the update!
You’re welcome. As I said I hope they turn out fantastic and that you enjoy them. Hope to see you around again! 🙂
Melanie, I have used this recipe forever! Thank you I do have a question though, I have a HUGE amount of blueberries that are frozen, can I use them instead of the fresh ones?
I made these today & I have to say…they are GTREAT!!!!! I didn’t have any buttermilk but had plain yogurt so I used that. Not sure what they’d taste like with it but from what I can tell & from what my hungry men said MAKR THEM ALL THE TIME! Thank you for such an easy recipe!