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Lemon Blueberry Whoopie Pies Recipe

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These Lemon Blueberry Whoopie Pies are delightful handheld treats featuring soft, lemon-zested blueberry cookies sandwiched with a creamy, tangy lemon cream cheese filling. Perfect for a spring or summer dessert, they balance sweet blueberries with fresh citrus flavor in every bite.

Ingredients

Cookies

  • 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

Instructions

  1. Make the cookie batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about five to seven minutes. Beat in the egg followed by the vanilla extract. In a separate bowl, whisk together 1-1/4 cups of all-purpose flour, baking powder, baking soda, and salt. Alternate adding the dry mixture and the buttermilk to the creamed butter mixture, beating well after each addition. Toss the blueberries with the remaining 1 tablespoon of flour and the lemon zest to coat, then gently fold them into the batter to prevent them from sinking.
  2. Bake the cookies: Line baking sheets with parchment paper or silicone mats. Drop the batter by tablespoonfuls onto the prepared sheets, spacing the dollops about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges just begin to brown. Remove the baking sheets from the oven and let the cookies cool on the sheet for two minutes before transferring them to a wire rack to cool completely.
  3. Make the filling: In a large bowl, beat together the softened butter and cream cheese until smooth and combined. Add the honey, grated lemon zest, and vanilla extract, beating until blended. Gradually add the confectioners' sugar and continue beating until the filling is smooth and fluffy.
  4. Assemble the whoopie pies: Spread approximately 2 tablespoons of the lemon cream cheese filling onto the flat side of half of the cooled cookies. Then top each filled cookie with another cookie, pressing gently to create a sandwich. Serve the whoopie pies immediately or refrigerate them in a covered container for later enjoyment.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before folding them into the batter to prevent color bleeding.
  • To ensure even baking, space the cookies properly on the baking sheet.
  • For extra lemon flavor, add a little lemon juice to the filling.
  • Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Bring chilled whoopie pies to room temperature before serving for best texture and flavor.

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