Filled with a lemon cream cheese filling and bursting with lemon zest and fresh blueberries, these Blueberry Lemon Whoopie Pies are a delicious treat for spring and summer.
Blueberry Lemon Whoopie Pies:
Friends, I love Whoopie Pies! Cake is near the top of my list of favorite foods, and in essence, Whoopie Pies are a cupcake with a more even frosting distribution. Am I right?
With spring on my brain, I decided to whip up these Blueberry Lemon Whoopie Pies. They are bright and fresh, but still sweet, creamy, and decadent. (A shout out to Taste of Home for inspiring this recipe. Taste of Home is a fabulous source for delicious treats of all kinds.)
If you’ve never made whoopie pies, have no fear. They are easy to make. They do take a little more time since they are single-serving desserts, but to me, the tasty results make those extra minutes well worth it.
Let me walk you through the steps!
How to Make Blueberry Lemon Whoopie Pies:
First, make the batter. (I’ve included a full list of ingredients and detailed instructions in the printable recipe card below.)
As with most cake batter, start by creaming the butter and sugar. Then mix in the egg, vanilla, and lemon zest.
Next, add the dry ingredients: flour, baking powder, baking soda, and salt. When adding the dry ingredients, alternate with buttermilk. The buttermilk gives moistness and a subtle tang to the cake.
Once the batter is prepared, gently fold in the blueberries. Go slowly and try not to crush them.
Also, because I know someone will ask, you can use frozen blueberries. I have found that frozen blueberries bleed more color into the dough, so you need to consider that. Bottom line: You can use them but know that the whoopie pies may be more streaked with shades of blue.
Now use a scoop to place equal mounds of batter on two parchment-lined baking sheets. I used a medium scoop, which holds about 2 tablespoons of batter.
When all of the batter has been scooped, pop the baking sheets in the oven for 10-12 minutes or until the edges of the “cake-cookie” mounds are golden brown.
In the meantime, prepare the Lemon Cream Cheese Filling. Beat together the butter, cream cheese, sugar, lemon zest, vanilla, salt, and confectioners’ sugar. Use a bit of lemon juice to make sure the frosting has a smooth consistency. As you can imagine, this frosting is so-o-o tasty!
After the “cake-cookies” have cooled, add the filling to half of them; then top those with the remaining cookies.- I like to use a piping bag with the end snipped off, but you can use a spatula or butter knife if you prefer.
Your Blueberry Lemon Whoopie Pies are now ready to serve.
Looking for more lemon-inspired recipes? Try these:
- Thin Lemon Cookies
- Frosted Lemon Cookies
- Lemon and Blueberry Bread
- Lemon Curd Cheesecake Tarts
- Sparkling Mint Lemonade
- Lemon Yogurt Cake
Friends, these whoopie pies are incredible! I don’t know about you, but I love the lemon and blueberry flavor combination. And for the ultimate in decadence, there’s lemony cream cheese filling!
I hope you enjoy this recipe as much as I do. Give it a try and let us know what you think!
Want More from Inspired by Charm?
I’m so happy you are here! Are you looking for more ways to create your happy place? Be sure to join the IBC Mailing List so you never miss a thing. You can also find me on social media for daily updates.
Blueberry Lemon Whoopie Pie Recipe:
Blueberry Lemon Whoopie Pies
- 1 1/4 cups flour - plus 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter - softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/4 cup buttermilk
- 1 1/2 cups blueberries
- 1/2 cup butter - softened
- 1/2 cup cream cheese - softened
- 1 tablespoon sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- 3 cups confectioners' sugar
- 1-3 teaspoons lemon juice
- Begin by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar for about 3 minutes or until smooth. Then beat in the egg, vanilla extract, and lemon zest. Beat until smooth.
- Add the flour mixture to the butter mixture, alternating with the buttermilk. Scrape down the sides of the bowl as necessary. Mix until just combined. Gently fold in the blueberries.
- Use a scoop to drop about 2 tablespoons of batter onto your prepared baking sheets about 2 inches apart. You should have 12 scoops on each baking sheet.
- Bake for 10-12 minutes or until the edges start to brown. Allow the "cake-cookies" to cool on the baking sheets for 1-2 minutes before transferring to a cooling rack.
- While the "cake-cookies" are cooling, prepare the Lemon Cream Cheese Filling. In a large bowl, beat the butter, cream cheese, and sugar until smooth. Then, beat in the lemon zest, vanilla extract, and salt. Next, gradually beat in the confectioners' sugar, one cup at a time, and mix until smooth. Add 1-3 teaspoons of lemon juice as needed for a smoother consistency.
- Use a piping bag (or butter knife) to add the filling to half of the "cake-cookies." Then top those with the remaining ones.