Lemon Blueberry Whoopie Pies

Whoopie pies are a bakery favorite, but they’re also a treat that’s fun to make at home. When summertime rolls around, using seasonal ingredients like blueberries and lemons to make lemon blueberry whoopie pies is a great way to reflect the changing of the seasons in your kitchen.

Our recipe folds fresh blueberries into impossibly soft lemon cookies that sandwich a cream cheese buttercream filling flavored with vanilla and more lemon. The vibe is very summery, although because you can use fresh or frozen berries, you can make blueberry lemon whoopie pies any time of the year. Bake up a batch for dessert after any meal or as a sunny addition to the Sunday brunch table.

What are whoopie pies?

Whoopie pies are a confusingly named treat because they’re not actually pie! They more closely resemble a large dessert sandwich, with pillowy, cakelike cookies holding a cream cheese or marshmallow creme filling. Standard whoopie pies are roughly 3 inches in diameter, although some bakeries also make mini whoopie pies. The classic whoopie pie is made with chocolate cookies and a vanilla filling, but there are innumerable whoopie pie recipes with flavors like red velvet, maple, gingerbread and, of course, lemon blueberry.

At least three states claim to be the first to have created whoopie pies in the early 1900s. Pennsylvanians believe the recipe is an Amish baked good; however, Mainers are so confident in their claim that they made whoopie pies the official state treat. A whoopie pie recipe also appeared in a 1930s cookbook from the Massachusetts company Durkee-Mower, creators of Marshmallow Fluff, giving this state a claim to the sweet treats too. What is certain is that this treat is no longer limited to the Northeast—today whoopie pies are a popular dessert across the country.

Ingredients for Lemon Blueberry Whoopie Pies

• Blueberries: Use fresh or frozen berries. Don’t thaw frozen berries—fold them directly into the batter so it won’t turn purple.
• Butter: Choose a high-quality butter brand to use in both the cookies and the filling made of buttercream frosting.
• Flour: Everyday all-purpose flour works best for this cookie recipe. Sift the flour with other dry ingredients for a smooth texture in the batter.
• Sugar: Cream butter and sugar together to create air pockets that will lighten the texture of the cakes.
• Egg: Here’s a pro tip: Always bake with room-temperature eggs for more consistent results.
• Vanilla extract: Use pure vanilla extract to flavor both the cake batter and the whoopie pie filling.
• Buttermilk: Buttermilk in the batter adds a little tangy flavor and also activates the baking soda.
• Lemon zest: One medium lemon yields about 3 teaspoons of zest, which is the exact amount needed for this recipe. Store lemons in the fridge until you’re ready to zest them for the recipe, and use the fresh lemon juice for another lemon dessert.
• Baking powder: It’s a smart idea to test baking powder before starting the recipe, especially if it’s been in the cupboard for a while.
• Baking soda: Baking soda works together with the baking powder to help the whoopie pie cookies rise.
• Cream cheese: Cream cheese helps stabilize the sweet filling and adds flavor.
• Honey: Use any type of honey, such as clover or orange blossom, to flavor and sweeten the filling.
• Confectioners’ sugar: This is the best type of sugar for the filling because the fine texture dissolves quickly into the cream cheese.
• Salt: Just a pinch of salt makes the whoopie pies more flavorful.

Directions

Step 1: Make the cookie batter

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Preheat the oven to 350°F and line baking sheets with parchment or silicone mats.

Cream the butter and sugar together in a large bowl until light and fluffy, five to seven minutes. Beat in the egg and the vanilla extract.

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In another bowl, whisk the flour, baking powder, baking soda and salt. Add this dry mixture to the creamed mixture alternately with the buttermilk, beating well after each addition.

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Toss the blueberries with the lemon zest and the remaining 1 tablespoon flour, and then fold the blueberries into the batter.

Step 2: Bake the cookies

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Drop the dough by tablespoonfuls onto the lined baking sheet, spacing them 2 inches apart. Bake the cookies until the edges just start to brown, 10 to 12 minutes. Cool the cookies on the baking sheet for two minutes, then move them to a wire rack to cool completely.

Step 3: Make the filling

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Beat the softened butter and cream cheese in a large bowl until blended. Beat in the honey, lemon zest and vanilla extract. Gradually beat in the confectioners’ sugar until the filling is smooth.

Step 4: Assemble the whoopie pies

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Spread the frosting on the bottoms of half the cooled cookies.

Editor’s Tip: Use roughly 2 tablespoons of filling per cookie.

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Top each one with a remaining cookie. Serve the whoopie pies immediately or chill them first in a covered container.

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Lemon Blueberry Whoopie Pie Variations

• Make mini whoopie pies: Reduce the size to rounded teaspoonfuls of batter for small cookies. And also reduce the baking time; remove them when the edges just begin to brown.
• Try a different zest: Other citrus zests such as lime, orange or grapefruit are also delicious in these “pies.”

How to Store Lemon Blueberry Whoopie Pies

To keep the whoopie pies moist and flavorful, transfer them to an airtight storage container. If you’d like to stack them, place pieces of waxed paper between the layers. Store the whoopie pies in the refrigerator.

How long do lemon blueberry whoopie pies last?

Blueberry lemon whoopie pies will last for up to five days when they’re kept chilled and in a tightly sealed container.

Can you freeze lemon blueberry whoopie pies?

Yes, you can freeze whoopie pies for easy snacks and desserts down the road. Arrange the whoopie pies in a single layer in freezer-safe containers. Store the pies in the freezer for up to three months. To thaw them, move the whoopie pies to the refrigerator to defrost overnight.

Lemon Blueberry Whoopie Pie Tips

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Can you make gluten-free lemon blueberry whoopie pies?

To make a gluten-free version of blueberry whoopie pies, simply use one of our Test Kitchen-recommended gluten-free flour blends from a brand like King Arthur Baking or Bob’s Red Mill instead of the regular flour in the recipe.

Why are my whoopie pies spreading too much in the oven?

The consistency of the whoopie pie batter will determine how much the cookies spread in the oven. If the ratio of dry and liquid ingredients is off, the batter could be too thin and will spread during baking. Measuring ingredients correctly will ensure you get the correct amounts and the perfect rise and texture. Remember to leave 2 inches between the cookies on the baking sheet so they won’t run into each other.

How do you make sure the filling doesn’t ooze too much?

The cream cheese filling for the lemon whoopie pies should have a buttercream-like consistency: spreadable but firm enough that it won’t ooze out from between the cookies. You can always blend more confectioners’ sugar into the filling if it seems too goopy. Chilling the assembled whoopie pies is another way to keep the filling in place, as the cold will firm up the butter and cream cheese.