You probably have heard and even enjoyed a whoopie pie before, but have you ever heard of a blueberry lemon whoopie pies? Standard whoopie pies typically have two chocolate cookie-like ends and a marshmallow cream to make the ‘sandwich’ or ‘pie’. If you are craving a dessert, however, that embraces the flavor of summer, then you need to try making these blueberry lemon whoopie pies. The recipe for these blueberry lemon whoopie pies from Inspired by Charm offer sweet and zesty treats that you will want to make many times this summer.
Ingredients for the Cookie Ends
- 1 1/4 cups of flour as well as an additional 1 tablespoon of flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of softened unsalted butter
- 1/2 cup of sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 2 teaspoons of lemon zest
- 1/4 cup of buttermilk
- 1 1/2 cups of blueberries
Lemon Cream Cheese Filling
Traditional whoopie pies have a marshmallow or even a buttercream filling, but Inspired by Charm goes for a richer and tangier option by using a lemon cream cheese filling. For the filling, you will need:
- 1/2 cup of softened butter
- 1/2 cup of softened cream cheese
- 1 tablespoon of sugar
- 1 teaspoon of grated lemon zest
- 1/2 teaspoon of vanilla extract
- 1 pinch of kosher salt
- 3 cups of confectioners’ sugar
- 1-3 teaspoons of lemon juice
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Recipe Instructions
There are two parts to making the whoopie pies – the cookies and the filling. You will make the cookies first, and as the cookies bake, you can whip up the lemon cream cheese filling. To get started on the cookies, you first need to preheat your oven to 350 degrees F as well as line two baking sheets with either a silicone mat or parchment paper. Then in a large mixing bowl, you will combine the flour, baking powder, baking soda, and salt. Place this bowl of dry ingredients to the side.
Next, you will beat both the butter and sugar together, using a stand mixer for about three minutes. The mixture should be smooth before you add in the egg, vanilla extract, and lemon zest. Beat this into the mixture until smooth. You will then slowly add the flour mixture to the butter mixture as you alternate between adding the buttermilk. As you are adding and mixing, be sure to scrape down the sides of the bowl as necessary so that everything is well combined. You will then carefully fold the blueberries into the mixture.
Once your cookie batter is ready, you will scoop out about two tablespoons of the batter for each cookie and place onto the baking sheets. You will need to space the cookie batter portions about two inches apart. There should be twelve cookie scoops per baking sheet. Bake the cookies for around twelve minutes. You will know the cookies are done because the edges should begin to brown. When the cookies are done baking, let them cool on a baking sheet for at least two minutes before you move them to a cooling rack.
Once the cookies have come out of the oven and cooled off completely, you can prepare the whoopie pies by adding the filling with either a butter knife or piping bag to half of the cookies. Top the cookies with the filling with a remaining cookie that does not have any filling. Your whoopie pies are then ready to share and enjoy!