Lemon Blueberry Whoopie Pies

Name: Lemon Blueberry Whoopie Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1-1/4 cups plus 1 tablespoon all-purpose flour, divided; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup buttermilk; 1 cup fresh or frozen blueberries; 2 teaspoons grated lemon zest; FILLING:; 1/4 cup butter, softened; 1/4 cup cream cheese, softened; 1 tablespoon honey; 1 teaspoon grated lemon zest; 1/2 teaspoon vanilla extract; 1-1/2 cups confectioners' sugar

These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1 cup fresh or frozen blueberries
2 teaspoons grated lemon zest
FILLING:
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 tablespoon honey
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Directions

Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough.
Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.

Test Kitchen tips

Lime, orange and even grapefruit zest can be used instead of lemon zest if you're feeling adventurous.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 whoopie pie: 281 calories, 14g fat (8g saturated fat), 51mg cholesterol, 218mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

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Originally published as Lemon Blueberry Whoopie Pies in Taste of Home June/July 2019

Reviews

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Average Rating:

Susan

Jun 9, 2019

I made this exactly according to the recipe except I used regular milk instead of buttermilk. They looked like the picture and my husband liked them. We tried one cold out of the fridge and one at room temperature. The room temperature one was much more flavorful. The lemon cream cheese filling is the best part. I will probably make them again because he really liked them. Thanks for sharing the recipe.
pmsummersett

May 7, 2019

These were a big hit at a gathering of friends. I particularly like the flavor of blueberries and lemon zest together. I made them the night before, refrigerated them until I took them to our gathering the next day.