Blueberry Whoopie Pies with Whipped Blueberry Filling
Servings: 20 mini or 10 large
- 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
- 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
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!