Print

Lemon Blueberry Whoopie Pies for Sharing

Two delicious Lemon blueberry whoopie pies featuring bright yellow cakes, white cream, and dark blueberry filling on a marble surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, cakey blueberry cookie sandwiches with a tangy lemon cream cheese filling, perfect for gifting and sharing.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen blueberries, lightly dusted with flour
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined. Do not overmix.
  5. Gently fold in the floured blueberries.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the lemon cream cheese frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  10. Mix in the lemon zest and lemon juice until the frosting is smooth and creamy.
  11. Once the cookies are completely cool, spread a generous amount of frosting on the flat side of one cookie and top with another cookie to form a sandwich.

Notes

  • Dusting the blueberries lightly with flour before adding them to the batter helps prevent them from sinking to the bottom of the cookies.
  • For easy packaging as nurses day gifts, place cooled whoopie pies in individual cellophane bags and tie with a ribbon.
  • You can use frozen blueberries, but do not thaw them before dusting with flour and folding into the batter.

Nutrition

Find it online: https://cookerycommand.com/lemon-blueberry-whoopie-pies-recipe/