Blueberry and Brown Sugar Whoopie Pies

I was perusing the Martha Stewart website yesterday and thought these looked really good! I substituted the raspberries with blueberries. Once I had tasted one I felt that the lemon was a secondary ingredient to the brown sugar.

I also experimented and used my donut pan for filled donuts and I think it worked out great! That donut set was a great investment. The whole set was less than a whoopie pie pan at William-Sonoma.
Blueberry and Brown Sugar Whoopie Pie
adapted from Martha Stewart online
1/2 cup butter
1 cup plus 3 tbs brown sugar
zest of 1 small lemon
1 tsp vanilla extract
1 egg
2 1/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup whole milk (I used soy milk)
3/4 cup whipping cream (heavy cream in US)
1 cup fresh blueberries

1. Preheat oven to 350 F/180 C. In a large bowl, using an electric mixer, beat butter, 1cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, beat in flour mixture in 3 additions alternating with milk and ending with flour mixture. Beat well to combine.

2. Drop batter in 2 tablespoon mounds, about 2 inches apart, onto 2 parchment line baking sheets. Baked until puffed an golden around the edges, mine took 10-13 minutes, rotate sheets halfway through. Let cakes cool completely on wire racks.

For a large pie like the one above I put 2 cookie scoops of batter in the donut pan and gently spread it around with a spatula
For a smaller sized pie put one heaping cookie scoop of batter on a cookie sheet
3. In a large bowl, whip cream and 3 tablespoons brown sugar into soft peaks. In a small bowl, mash blueberries with a fork, then fold into whipped cream.

Divide blueberry cream evenly among bottoms of half the cakes then sandwich with remaining cakes.

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