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whoopie pies

Lemon Blueberry Whoopie Pies Recipe

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Lemon Blueberry Whoopie Pies Recipe

Lemon Blueberry Whoopie Pies

Who doesn’t love a whoopie pie?  I mean seriously, two cakes stuffed with some delicious filling for your own personal little some kind of wonderful?

Lemon Blueberry Whoopie Pies

I decided to take a walk on the wild side and make a whoopie pie a bit different than the traditional chocolate cake marshmallow filling variety.  Not that I normally need any particular reason to do something different, but today we are celebrating!

Lemon Blueberry Whoopie Pies

Jenna of A Savory Feast recently welcomed a baby boy into her family, so today a few blog friends and I are throwing her a virtual baby shower! If only we lived closer so we could all get together, but since we cannot, but here are some ideas for a smashing baby shower menu. We included a few of Jenna’s own recipes (without her knowing!) so be sure to give her posts some love!

Lemon Blueberry Whoopie Pies

I decided to use some blueberries to make a festive (and blue-ish) filling to put between some little vanilla cakes and it was a total win.  I made the cakes with a whoopie pie pan, so they came out of the molds the perfect size for a baby shower.

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Lemon Blueberry Whoopie Pies

Join me in the celebration of Jenna’s sweet boy and scroll down below to see what everyone else is bringing to the party!

Congratulations, Jenna!

Lemon Blueberry Whoopie Pies
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Lemon Blueberry Whoopie Pies Recipe

Ingredients

For the Cakes

  • 1 cup sugar
  • 11 tablespoons butter
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 3 cups flour
  • 2/3 cup whole milk
  • zest of 1 lemon

For the Filling

  • 1 cup blueberries
  • juice of 1 lemon about 1 1/2 tablespoons
  • 1 8 ounce block of cream cheese softened
  • 1 stick of butter softened
  • 1 tablespoon vanilla extract
  • 3 1/2 cups powdered sugar

Instructions

For the Cakes

  1. Preheat oven to 400
  2. Butter or spray a whoopie pie pan and set aside
  3. Beat sugar and butter together until creamy
  4. Add baking powder, salt, vanilla extract, and almond extract
  5. Add eggs one at a time
  6. Add 1/3 of the flour, then 1/2 of the milk, another 1/3 of the flour, then the rest of the milk and finish with the last 1/3 of the flour
  7. Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
  8. Bake 7-9 minutes or until golden and springy to touch
  9. Cool in pans for about 5 minutes then remove and cool completely on wire rack

For the Filling

  1. Combine blueberries and lemon juice in a high speed blender or food processor and puree until as smooth as possible
  2. Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until creamy
  3. Beat in vanilla extract
  4. Beat in blueberry mixture
  5. Beat in powdered sugar one cup at a time until combined and smooth

For the Assembly

  1. Add about 1 tablespoon of the filling to the flat side of one cake and top with a second cake, repeat until all the cakes are all cakes are used
  2. Arrange on a platter and refrigerate about 1 hour so the filling sets up

Cake recipe slightly adapted from King Arthur Flour

Notes

  1. Cakes can be made on a baking sheet lined with parchment paper or slip mat
  2. You may need to loosen the cakes from a whoopie pie pan by lightly running a rubber spatula around the edges
  3. If the blueberry and lemon is too thick to puree, add a tablespoon of water
  4. I had leftover filling, so you would probably be ok just making half
  5. If you want to make them pink, substitute strawberries or raspberries for blueberries
  6. This recipe made 24 whoopie pies

Recipes for the perfect baby shower!

Greek Panzanella by Winstead Wandering
Nightshade Free Antipasto Platter by I Say Nomato
Peach Streusel Coffee Cake by A Savory Feast
Cucumber Finger Sandwiches by The Speckled Palate
French Palmiers by Lavender & Macarons
Roasted Red Pepper & Goat Cheese Crostinis by A Savory Feast
Mini Summer Layered Trifle by Lauren’s Kitchen the Blog
Honey Sriracha Meatballs by A Joyfully Mad Kitchen
Panko, Cream Cheese and Herb Stuffed Mushrooms by A Savory Feast
Lemon Blueberry Whoopie Pies by Beer Girl Cooks
Sparkling Balsamic Mocktails with Berry Ice Cubes by Feast + West
Honey Sweetened Limeaid with Blueberries by A Savory Feast

lemon-blueberry-whoopie-pies

Banana Chocolate Chip Whoopie Pies

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So last week during one of the snow days all the Southern weenies prudent people who had the option worked from home. Jennifer and I are included in that group.  We’re prudent like that.

 

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We’re also resourceful and use our time wisely.

 

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We were discussing what I should bake.  I wanted to make a cheesecake.

 

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But Jennifer threw a tantrum like a 4 year old put her foot down and said no more cheesecake.  She thinks she doesn’t like it, but so far has liked every one I’ve given her.  Ok.  To be fair I think there have only been two.  But the point is that she liked them.

 

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So she demanded suggested that I make banana “whoopsies” with chocolate chips.  She has a real thing for my Pumpkin Whoopie Pies.  Later that day I attempted to adapt that recipe to a banana one.  I’m not sure what I did, but this happened.

 

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They were flat as a pancake and ENORMOUS!  I returned to Jennifer with this information and I believe she busted a gut.  I’m fairly certain that Chris was amused too.  I base this on the size of his eyes and the guffaw that emerged when he saw them.  I was forced to resort to more reliable methods.

 

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I consulted Martha.  BTW – do you like this picture?  I took it right before the whole thing came tumbling down. Splat.  Do you think that’s funny, Jennifer?

 

Adapted slightly from Martha Stewart

 

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Banana Chocolate Chip Whoopie Pies

Ingredients

For the Cakes

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoons cinnamon
  • 1/2 cup mashed banana I used 2 3/4 medium sized
  • 1/2 cup sour cream
  • 1 stick of butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips

For the Frosting

  • 2 blocks cream cheese 16 ounces
  • 2 teaspoons vanilla bean paste
  • 2 cups powdered sugar plus another couple of tablespoons for dusting

Instructions

  1. Preheat oven to 350
  2. Line 2 baking sheets with parchment paper
  3. Sift together flour, baking powder, baking soda, salt and cinnamon into a bowl
  4. In a separate bowl combine bananas and sour cream
  5. Add butter, sugar, and brown sugar to the bowl of a stand mixer with the paddle attachment and beat until combined, about 3 minutes
  6. Add egg, vanilla bean paste, and almond extract until incorporated
  7. Add half the banana mixture until combined, then half the flour mixture, the rest of the bananas, then flour
  8. Transfer batter to a zip top bag, cut of about 1/4 inch of the bottom corner and pipe into 2 inch rounds on the prepared baking sheet about 1 1/2 - 2 inches apart
  9. Bake 12 - 14 minutes and cool completely on a rack by sliding the parchment paper with the cakes on it from the baking sheet to the cooling rack
  10. Beat the cream cheese, vanilla bean paste, and powdered sugar until smooth and creamy
  11. Spread the bottoms (flat side) of half the cakes with frosting and top with a plain cake bottoms/flat sides facing the frosting

Note: I stored these in the fridge and recommend that you allow them to come to room temperature before eating to let the flavors come out.