Best 3 Lemon Blueberry Whoopie Pies Recipes

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Dive into the realm of delectable treats with our comprehensive guide to crafting the ultimate lemon blueberry whoopie pies. These charming little cakes, characterized by their double-decker construction and delightful filling, offer a tantalizing blend of tangy lemon and sweet blueberry flavors. As you embark on this culinary adventure, discover the secrets to creating these delightful pastries, guaranteed to become a hit at your next gathering or a cherished treat for your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BLUEBERRY WHOOPIE PIES



Lemon Blueberry Whoopie Pies image

These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. -Kathy Martino, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1 cup fresh or frozen blueberries
2 teaspoons grated lemon zest
FILLING:
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 tablespoon honey
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough., Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container., Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.

Nutrition Facts : Calories 281 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 218mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY-LEMON WHOOPIE PIES



Blueberry-Lemon Whoopie Pies image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk
3/4 cup blueberries
Cooking spray
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, softened
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups confectioners' sugar

Steps:

  • 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.

BLUEBERRY-LEMON WHOOPIE PIES



Blueberry-Lemon Whoopie Pies image

Number Of Ingredients 0

Steps:

  • 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 528

Tips:

  • Use fresh blueberries. Fresh blueberries will give your whoopie pies the best flavor.
  • Don't overmix the batter. Overmixing the batter will make your whoopie pies tough.
  • Chill the dough before baking. Chilling the dough will help the whoopie pies hold their shape.
  • Bake the whoopie pies until they are just set. Overbaking the whoopie pies will make them dry.
  • Let the whoopie pies cool completely before filling them. This will help prevent the filling from melting.
  • Use a variety of fillings. You can use any type of filling you like, such as lemon buttercream, cream cheese frosting, or whipped cream.
  • Decorate the whoopie pies with sprinkles, chocolate chips, or other decorations. This will make them look even more festive.

Conclusion:

Lemon blueberry whoopie pies are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple tips, you can make sure that your whoopie pies turn out perfect every time. So what are you waiting for? Give this recipe a try today!

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