Blueberries are delicious, you can have them with lots of desserts such as yoghurt, ice-cream, pancakes, porridge and so on. I wanted to incorporate them into a whoopie pie baking session so decided to create my own version on the Blackberry Whoopie and use Blueberries instead.
Here is how you create these delicious whoopies, whack some music on and get your apron on :)
Makes 9 large or 24 mini whoopie pies
250g plain flour1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
125g unsalted butter, softened
200g caster sugar
1 large egg
1 teaspoon vanilla extract
50ml whole milk
1 teaspoon fresh lemon juice
150g fresh blueberries
Blueberry cream filling:
1 cup fresh blueberries2 tablespoons sugar
1/2 tsp vanilla
1 teaspoon fresh lemon juice
400ml double cream
How you do it.....
1. Preheat oven to 180/Gas 4. Line two baking sheets with parchment paper.
2. Sift the flour, baking powder, baking soda and salt together.
3. Cream the butter and sugar until light and fluffy, using an electric mixer with the flat beater. Add the egg and vanilla; mix well.
4. Measure the milk into a liquid measuring cup and add the lemon juice. It will curdle. Beat this into the butter mixture. Add the dry ingredients, mixing until just incorporated. Chill for 30 minutes.
5. Drop 18 large or 48 small scoops of batter, about 2 inches apart, onto the baking sheets. Press a few blueberries into each scoop. Bake 10-12 minutes for large whoopies, or 8-10 minutes for minis, until the cakes are left with a slight impression when touched with a finger. Remove to a wire rack to cool completely.
6. For the blueberry cream filling, mix the berries with the sugar, vanilla and lemon juice, using a fork to break up the berries a little. Let macerate for 10 minutes.
Whisk the cream until it just starts to thicken. Fold in the berries and chill for at least 10 minutes before using.
8. To serve, spread a generous scoop of blueberry cream on the flat surface of a cooled whoopie.
AND THEN EAT :):)
