Wild Blueberry Whoopie Pies — a colorful summer dessert made with tender wild blueberry cakes and a sweet cream cheese frosting.
This post is sponsored by Wyman’s of Maine. I was not compensated for my time.
Wild blueberries pack serious nutrition: they’re high in antioxidants and fiber, and their bold flavor makes them perfect in baked treats. These whoopie pies are playful, portable, and ideal for summer gatherings.
If you’re unfamiliar with whoopie pies, think of them as a small cake sandwich filled with frosting. I’m firmly on Team Frosting — it’s the best part!
What makes these blueberry whoopie pies delicious & a little healthier
- White whole wheat flour for added fiber and a mild wheat flavor
- Baking powder and baking soda for lift
- Unsalted butter and avocado oil for a tender crumb
- Sugar and vanilla for balanced sweetness
- Egg and milk for structure and moisture
- Frozen wild blueberries for concentrated flavor
- Reduced-fat cream cheese and vanilla Greek yogurt in the frosting to lighten it up
How to make these whoopie pies
Preheat the oven to 375°F (191°C). Line two baking sheets with parchment paper and lightly spray with cooking spray.
In a large bowl, whisk together 1 ½ cups white whole wheat flour, ½ teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
In a separate bowl or the bowl of a stand mixer, beat 2 tablespoons softened unsalted butter, 2 tablespoons avocado oil, and ⅔ cup sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla and mix until combined.
In a small blender or food processor, puree ¼ cup milk with 1 cup thawed frozen wild blueberries until smooth. Fold the blueberry milk mixture into the butter mixture alternately with the flour mixture: add one-third of the flour, then one-third of the milk mixture, and repeat until fully combined.
Scoop the batter by 2-tablespoon portions onto the prepared baking sheets, spacing rounds about 2 inches apart to make 12 cakes. Chill the trays in the refrigerator for 30 minutes or the freezer for 15 minutes (this helps the rounds hold their shape). Bake for 10–12 minutes, or until the cakes are set. Let them cool completely on a wire rack.
While the cakes cool, make the frosting. Using a hand mixer or stand mixer, beat 8 ounces softened reduced-fat cream cheese with 2 tablespoons vanilla Greek yogurt, 1 teaspoon vanilla, and ⅓ cup powdered sugar until light and fluffy. Spread frosting onto the flat side of six cakes and sandwich with the remaining six. Store in the refrigerator for up to one week.
Pro Tips
- Make mini whoopie pies for bite-sized treats; watch the baking time closely as they will bake faster.
- Add a little lemon zest to the frosting for brightness, or a bit of chopped fresh basil for an unexpected herb note.
FAQs
Do these need to be refrigerated?
Yes. Because of the cream cheese frosting, store the whoopie pies in the refrigerator for up to one week. They’re delicious chilled; if you prefer them closer to room temperature, let them sit at room temp for about 10 minutes before serving.
My batter turned purple — what happened?
The color change is a natural reaction: the blueberry pigments interact with the baking soda and can create a purple swirl. It’s harmless and adds a pretty marbled effect.
Can these whoopie pies be frozen?
Yes. Wrap each sandwich individually in plastic wrap and then foil, place in a zip-top freezer bag, and freeze. Thaw in the refrigerator overnight before serving.
Money-Saving Tips for these Blueberry Whoopie Pies
Use store brands. Choose store-brand staples like flour, sugar, baking powder, baking soda, and salt to save money without sacrificing quality.
Buy in bulk. Purchase frequently used items such as flour, yogurt, eggs, or milk in larger sizes to reduce cost per unit.
More dessert recipes
Dairy-Free Chocolate Peanut Butter Ice Cream Pie
Easy 3-Ingredient Frozen S’mores Bars
Two-Ingredient Sweet Potato Ice Cream
Did you make this recipe? Leave a comment and rating to let me know how they turned out!
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Blueberry Whoopie Pies
5 from 1 review
- Author: Emily Cooper, RDN
- Total Time: 25 mins
- Yield: 6 cookies
Description
Wild Blueberry Whoopie Pies — a colorful dessert made with wild blueberry cakes and sweet cream cheese frosting. Perfect for summer.
Ingredients
- Sandwich Cookies:
- 1 ½ cups white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons unsalted butter, softened
- 2 tablespoons avocado oil
- ⅔ cup sugar
- 1 teaspoon vanilla
- 1 large egg
- ¼ cup milk of choice
- 1 cup frozen wild blueberries, thawed
- Frosting:
- 8 ounces reduced-fat cream cheese, softened
- 2 tablespoons vanilla Greek yogurt
- 1 teaspoon vanilla
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 375°F (191°C).
- Line two baking sheets with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda, and salt; set aside.
- Beat butter, oil, and sugar until light and fluffy. Add egg and vanilla and mix to combine.
- Puree milk and blueberries until smooth.
- Alternate folding in one-third of the flour mixture and one-third of the blueberry milk until fully combined.
- Scoop 2 tablespoons of batter onto prepared sheets to form 12 rounds, about 2 inches apart.
- Chill trays in the freezer for 15 minutes or refrigerator for 30 minutes.
- Bake 10–12 minutes, until set. Cool completely.
- For frosting, beat cream cheese, Greek yogurt, vanilla, and powdered sugar until fluffy.
- Spread frosting on six rounds and top with remaining rounds to form sandwiches.
- Refrigerate and store up to one week.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 426
- Sugar: 38 g
- Sodium: 428 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 65 mg