On our to try list this summer with our freshly harvested fruit was Blueberry Whoopie Pies!
Ingredients
- 1 red velvet cake mix (18.25 ounces)
- ¼ cup flour
- ½ cup water
- 1⁄3 cup vegetable oil
- 3 large eggs
- 1-½ cups marshmallow crème from a jar
- 1 cup fresh blueberries
Instructions
- Heat oven to 350°F
- Line two large baking sheets with parchment paper
- In a large bowl combine cake mix, flour, water, oil and eggs
- With an electric mixer, beat at medium speed until smooth, 2-3 minutes
- Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies
- Bake until puffed, 8-10 minutes
- Let cool 2 minutes on the baking sheets
- With a spatula, remove to wire racks to cool completely
- With a small spatula or knife, spread 1-½ teaspoons marshmallow crème onto the flat side of each cookie
- Divide blueberries onto 12 of the cookies
- Top with remaining cookies to make sandwiches
- Serve immediately or store chilled in an airtight container layered between sheets of waxed paper
Number of servings (yield): 12
Thanks to my friends at the Blueberry Council for sharing this recipe!
