John Myers
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Baking: Blueberry Whoopies
The perfect baking: blueberry whoopies recipe with a picture and simple step-by-step instructions.
The dough
- 125 g Butter at room temperature
- 100 g Sugar
- 1 piece Lemon fresh
- 2 piece Eggs
- 250 g Spelled flour type 630
- 2 teaspoon Baking powder
- 1 pinch Salt
- 100 ml Milk
The filling
- 150 g Blueberries fresh
- 250 g Cream cheese
- 80 g Powdered sugar
- 1 teaspoon Grated orange peel
- 100 g Butter at room temperature
The topping
- 100 g Powdered sugar
- Lemon juice
The dough
- Wash the lemon with hot water, rub the peel and then squeeze the lemon. Preheat the tube to 160 ° C circulating air.
- Mix the butter with the sugar and the lemon zest until frothy. Add the eggs one by one and continue beating. Add flour, baking powder and salt and mix everything well. Now stir in two thirds of the lemon juice and milk and make a smooth batter.
- Pour the dough into a piping bag and spray on two baking trays lined with foil or paper each with approx. 12 – 14 dough dots with a lot of space between them. Bake for about 14 minutes, until the underside begins to turn light brown. Immediately after taking it out, decorate with lemon glaze and blueberry pieces.
The topping
- For the lemon icing, mix the powdered sugar with the lemon juice to a smooth, not too liquid mass. Brush half of the biscuits with icing on the round side and decorate with blueberry slices (cut large berries into three slices).
The filling
- Mix the cream cheese with sugar, butter and orange zest to a smooth cream. Put these in a piping bag and sprinkle the other half of the biscuits (the smooth side) with it. Cover with a few blueberries and then cover with the lemon icing lids.
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