If wonderful textures and summer-y flavors are your thing, these Blueberry-Lemon Whoopie Pies are for you. These have to be one of our top 5 favorite desserts because there is so much to love; they are individual, and individual desserts are just plain cute and they make people happy. They are both sweet and tart, though not overly so, and they taste like summer in every bite. They are super duper soft and we love ours chilled, resulting in the perfect texture to sink your teeth into – first the soft “pie” part, and then the creamy, cream-cheesy middle. Speaking of which, you can make these a day in advance and pop them out in time for dessert, avoiding any fuss whatsoever come time to serve. We just know you are going to love these as much as we do.
Tip (unsponsored): If you aren’t doubling this recipe, it isn’t quite enough dough to bust out your Bosch. Use your Kitchen Aid or a hand-mixer.
Have your kids help you dump ingredients and smooth the tops of the dough balls with wet fingers. They will feel so proud that you have entrusted them to help with such an important task.
As you make and enjoy these with those you love, teach them a few things about some of the ingredients:
- Lemons have tons of vitamin C, which may make it harder to develop asthma.
- Blueberries are wonderful for a healthy heart, thanks to their potassium and fiber contents.
- Blueberries also help to regulate the sugars in your blood so they stay at a healthy level.
A bit of history on the whoopie pie:
- Whoopie pies are thought to have originated in Pennsylvania with the Amish.
- Some New Englanders would dispute the above. Lol.
- The whoopie pie is the “state treat” of Maine.
- So, really, the East-coasters really love them some whoopie pies.
Adapted slightly from: Blueberry-Lemon Whoopie Pies
- For the cookies:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¼ teaspoon baking soda
- 5 tablespoons unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup milk
- ¾ cup blueberries
- Cooking spray
- For the filling:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 cup confectioners' sugar
- Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
- Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
- Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
- Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
- Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.
