Soft and sumptuous Lemon Blueberry Whoopie Pie Recipe with tangy lemon filling! Inspired by our road trip through Maine, where whoopie pies and blueberries rule the roads.
Yield: 16 whoopie pies
Prep Time:30 minutes
Cook Time:12 minutes
For the Whoopie Pies:
- 2 1/2 cups all purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 pint fresh blueberries, divided
For the Lemon Filling:
- 8 ounces cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 lemon, zested and juiced
- 4+ cups powdered sugar
- Preheat the oven to 350 degrees and line several baking sheets with parchment paper. Set out the butter and cream cheese to soften.
- For the Whoopie Pies: Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes on high speed. Meanwhile mix the first four dry ingredients in a separate bowl. Scrape the mixing bowl, then turn the mixer on low and add the eggs and vanilla extract. Slowly mix in the flour mixture and the milk. Turn off the mixer once fully combined. Add 1 1/4 cup fresh blueberries to the batter and mix by hand to incorporate.
- Use a 1 1/2 – 2 tablespoon cookie scoop to portion the batter out on the prepared baking sheets, at least 2 1/2 inches apart. There should be about 32 mounds. Add additional blueberries to the batter mounds that are lacking on top. Bake for 12 minutes, until puffy and just slightly golden around the edges. Rotate the baking sheets once in the middle. Cool on the baking sheets and repeat if needed.
- Meanwhile, prepare the lemon filling. Using a clean mixing bowl, beat the cream cheese and butter together until completely smooth. Turn the mixer on low and add in the zest of one lemon and 1 tablespoon lemon juice. Slowly add in the powdered sugar. Scrape the bowl and beat until smooth. Add additional powdered sugar if the filling seems loose.
- Once the whoopie pie cakes are completely cool, flip half of them over. Scoop the lemon filling into a large piping bag with a large tip. Pipe approximately 2 tablespoons of filling on the cakes that are bottom-side-up. Then gently top them with another cake. Eat immediately or wrap them individually for lunch box treats.