Blueberry Whoopie Pies
Elevate your dessert game with these irresistible Blueberry Whoopie Pies, a playful twist on the classic treat featuring luscious blueberry flavors and a creamy lemon-infused filling. Each soft, cake-like cookie is made with a blend of fresh blueberries for a burst of fruity sweetness, while the tender crumb is perfectly balanced by the tangy cream cheese filling. The addition of lemon zest in the filling provides a bright, citrusy note that complements the rich, buttery cookies. Whether you're baking for a summer gathering or simply indulging your sweet tooth, these blueberry delights are easy to make and guaranteed to impress. Perfectly portioned for sharing, these hand-held desserts are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 1 Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 0.5 cups Fresh blueberries (mashed or pureed)
- 0.25 cups Fresh blueberries (whole, optional for garnish)
- 8 ounces Cream cheese (softened)
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoons Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until all ingredients are incorporated.
Fold in the mashed or pureed blueberries gently, being careful not to overmix the batter.
Using a cookie scoop or tablespoon, drop rounds of batter onto the prepared baking sheets, about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched. Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.
While the cookies cool, prepare the filling. In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer on low speed until smooth and creamy.
Add the heavy cream and lemon zest to the cream cheese mixture and beat until the filling is fluffy and spreadable.
To assemble the whoopie pies, spread a generous amount of the filling on the flat side of one cookie, then top it with another cookie, flat side facing the filling, to create a sandwich.
Optional: Press a few whole blueberries into the filling for added bursts of fresh flavor before completing the sandwich.
Repeat with the remaining cookies and filling until all whoopie pies are assembled. Serve immediately or store in the refrigerator in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 716.8 g | 261% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 468.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 543 mg | 42% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
