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Lemon Blueberry Whoopie Pies

Name: Lemon Blueberry Whoopie Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 dozen.
Cuisine: North America, New England
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

6 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 10 min./batch + cooling

Makes

1 dozen

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

Lemon Blueberry Whoopie Pies Recipe photo by Taste of Home

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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, 5-7 minutes. 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 1 Tbsp. 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 baking sheets 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 the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Freeze option: Freeze whoopie pies in a single layer (do not stack) in freezer containers. 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.

Blueberries

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.