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Lemon Blueberry Whoopie Pies
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Lemon Blueberry Whoopie Pies

Lemon blueberry whoopie pies feature fresh or frozen blueberries, along with plenty of lemon zest, to compliment a cream cheese-based filling that creates the perfect summer dessert.
Course: Dessert
Keyword: butter, cream cheese, fresh blueberries, fresh lemon, frozen blueberries, honey, lemon zest, powdered sugar, summer dessert, vanilla, whoopie pie

Ingredients

Cake Ingredients

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup fresh or frozen and drained blueberries
  • 2 teaspoons lemon zest
  • 1 1/4 cup plus 1 tablespoon flour, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk I used skim milk with a touch of vinegar

Filling Ingredients

  • 1/4 cup butter softened
  • 1/4 cup cream cheese softened
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

Cake Directions

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper, and set them aside.
  • In a large mixing bowl, beat the butter and sugar until the mixture is light yellow and fluffy.
  • Beat in the egg and vanilla.
  • In a separate bowl, toss the blueberries with the lemon zest and one tablespoon flour. Set it aside for now.
  • To the butter-sugar mixture, add the rest of the flour, baking powder, baking soda and salt a little at a time, alternating with the buttermilk and beating in between each until the mixture is smooth.
  • Fold the coated blueberries and zest into the batter.
  • Using a two-inch cookie scoop, scoop the batter into mounds about two inches apart on the baking sheets.
  • Bake, one sheet at a time, for 10 to 12 minutes or until the edges of the cakes are just slightly browned and the tops are slightly firm. Let the cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.

Filling Directions

  • In a large mixing bowl, beat the butter and cream cheese until completely mixed together, and then beat in the honey, lemon zest and vanilla.
  • Beat the powdered sugar into the mixture, a little at a time, until the filling is completely mixed and smooth.
  • Once the cakes are completely cool, pair off the similarly sized ones, and spread the filling on the bottom half of each whoopie pie and finish off with the top.
  • Refrigerate the whoopie pies in an airtight container until you’re ready to serve them.