Lemon Blueberry Whoopie Pies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: 1 dozen.
These pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I bring them to family and school events and they are always the first thing gone! Make sure to continually scrape the side of the bowl with a spatula while mixing the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania
Ingredients
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1/2 cup butter, softened
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1/2 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1-1/4 cups plus 1 tablespoon all-purpose flour, divided
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup buttermilk
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1 cup fresh or frozen blueberries
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2 teaspoons grated lemon zest
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FILLING:
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1/4 cup butter, softened
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1/4 cup cream cheese, softened
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1 tablespoon honey
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1 teaspoon grated lemon zest
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1/2 teaspoon vanilla extract
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1-1/2 cups confectioners' sugar
Directions
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1.
Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment.
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2.
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.
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3.
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.
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4.
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.
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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