Red Velvet Blueberry Whoopie Pies for Fourth of July!

Photo: US Highbush Blueberry Council

I always say you should check out food sites and associations for creative recipes! This recipe for Red Velvet Blueberry Whoopie Pies from the U.S. Highbush Blueberry Council is perfect for Fourth of July, Labor Day, Memorial Day...or just about any time. And, you can always change it up by using a chocolate cake mix instead of red velvet. The recipe calls for a mix--very easy--but if you're a purist, you can always use your favorite red velvet cake recipe.

RED VELVET BLUEBERRY WHOOPIE PIES

Ingredients 
1 red velvet cake mix (18.25 ounces)
1/4 cup flour
1/2 cup water
1⁄3 cup vegetable oil
3 large eggs
1-1/2 cups marshmallow crème from a jar
1 cup fresh blueberries

Directions
Heat oven to 350°F Line two large baking sheets with parchment paper.
In large bowl combine cake mix, flour, water, oil and eggs With electric mixer, beat at medium speed until smooth, 2-3 minutes.
Scoop 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 baking sheets. With spatula, remove to wire racks to cool completely.
With small spatula or knife, spread 1-1/2 teaspoons marshmallow crème onto flat side of each cookie.    
Divide blueberries and put near edge of marshmallow creme. (or alternatively add to edges after putting top cookie on.)
Top with remaining cookies to make sandwiches.
Serve immediately or store chilled in an airtight container layered between sheets of waxed paper.