Lemon Blueberry Whoopie Pies are soft, cakey sandwich cookies bursting with fresh blueberries, filled with a lemon cream cheese frosting. Spring in a cookie!
Lemon Blueberry Whoopie Pies Are the Perfect Sandwich Cookie!
If there was ever a cookie that represented a season, these Lemon Blueberry Whoopie Pies would be Spring! Not only are they pretty, they’re soft, cakey lemon cookies loaded with sweet blueberries filled with sweet, lemon cream cheese frosting.
What Are Whoopie Pies?
Whoopie Pies are one of those desserts that can be classified as a cookie, a cake, or even a pie, hence the name. But, they’re kind of in a league of their own.
I’ve read that they originated with Amish ladies as a way to use extra cake batter. They’d put them in their husband’s lunchboxes and when they’d open them for lunch they’d be so excited they would exclaim, “whoopie!” I’m not so sure if that’s true, but it’s a fun, wholesome idea.
Traditionally they’re a chocolate cake with vanilla buttercream filling, but there are tons of variations including a few here on my site like my Cookie Dough Whoopie Pies, Funfetti Whoopie Pies, and Key Lime Pie Whoopie Pies!
Lemon and Blueberry Make The Perfect Combo!
Pairing lemon and blueberry is a match made in heaven. The tartness of the lemon with the fruity sweetness of blueberries works perfectly in so many desserts.
The cake or cookie part of these whoopie pies is exactly that…a cross between cake and cookie. It’s like a dense cake that is soft and tender, but encases those gorgeous blueberries and allows you to hold them without falling apart. And lemon zest is baked into the batter which gives them that subtle lemon flavor that enhances the flavor of the blueberries.
And the filling..oh my goodness it’s perfect! It’s a sweet lemon cream cheese frosting that gives these whoopie pies that brings the tart, creamy, sweet flavors together amazingly well!
How To Make Whoopie Pies…
You bake these whoopie pies a lot like you would make any cookie recipe, BUT you make the batter more like you would make a cake.
What I mean is that you cream the butter and the sugars, add the lemon zest, egg, vanilla extract, salt, and baking powder, and then like a cake you add the flour and the liquid in alternating portions.
When you mix the batter of a cake you add in a little flour, then the liquid, in this case buttermilk, then more flour, then more milk and so on, beginning and ending with flour. The reason you do this is to not over-mix the ingredients once the flour has been been added. Over-mixing cake batter creates a dense cake because more gluten is formed with the mixing.
So adding the flour and buttermilk alternately allows the mixture to come together quicker, preventing over-mixing. And that’s the method we use here.
BUT the batter is thicker than a traditional cake batter, making it easy to scoop and drop onto a baking sheet.
What Ingredients Do You Need…
- Butter. I use salted butter, but you can absolutely use unsalted.
- Granulated Sugar
- An egg
- Vanilla extract
- Lemon zest. You’ll need 3 teaspoons which is about the zest of 3 lemons. I find for average sized lemons you get about 1 teaspoon of zest per lemon.
- Kosher salt
- Baking powder
- All purpose flour
- Buttermilk. If you don’t have buttermilk, you can make homemade buttermilk very easily!
- Blueberries. I like to use fresh blueberries, but you can absolutely use frozen, just thaw them out! I like to rinse and pat them dry if using frozen so you don’t add more moisture to the batter.
For the Filling…
- Butter at room temperature
- Cream cheese. This being at room temperature is important so your filling isn’t lumpy.
- Lemon zest
- Powdered sugar
How To Store These Whoopie Pies
Typically you could store whoopie pies at room temperature. Remember how we talked about the Amish husbands lunch boxes earlier? But these Lemon Blueberry Whoopie Pies are a little different because of their cream cheese filling.
So I do recommend you refrigerate these for best freshness, unless you plan on eating them straightaway, and in that case you can leave them at room temperature for up to 2 hours.