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Lemon Blueberry Whoopie Pies

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Total Time
Prep: 30 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Kathy Martino, Pittsburgh, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 05, 2023

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

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Can you freeze Lemon Blueberry Whoopie Pies?

Freeze whoopie pies in a single layer (do not stack) in freezer containers. To use, thaw before serving.


Test Kitchen tips
  • Lime, orange and even grapefruit zest can be used instead of lemon zest if you're feeling adventurous.

    • Blueberries

    If using frozen blueberries, use without thawing to avoid discoloring the batter.

    Watch How to Make Lemon Blueberry Whoopie Pies

    Test Kitchen Approved

    Lemon Blueberry Whoopie Pies

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    Prep Time 30 min
    Cook Time 10 min
    Yield 1 dozen

    Ingredients

    • 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
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment.
    2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 1 Tbsp. flour; gently fold into dough.
    3. Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on baking sheets 2 minutes. Remove to wire racks to cool completely.
    4. 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.

    Nutrition Facts

    1 whoopie pie: 281 calories, 14g fat (8g saturated fat), 51mg cholesterol, 218mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

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