Lemon Blueberry Whoopie Pie Recipe

Name: Lemon Blueberry Whoopie Pie Recipe
Prep time: 30 min
Cook time: 12 min
Yield: 16 whoopie pies
Ingredients: 2 1/2 cups all purpose flour; 1 teaspoon sea salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup unsalted butter, softened (2 sticks); 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup milk; 1 pint fresh blueberries, divided; 8 ounces cream cheese, softened; 5 tablespoons unsalted butter, softened; 1 lemon, zested and juiced; 4+ cups powdered sugar

posted by Sommer Collier — 31 comments »

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A soft and sumptuous Lemon Blueberry Whoopie Pie Recipe inspired by our recent trip to Maine. You are going to love these!

If you follow us on Instagram or Facebook, you may have seen images from our family vacation to Maine. If not, don’t worry, I’ll share more on our trip very soon!

However if you did see them, you probably noticed the repetition of lobster, blueberries, and whoopie pies. Maine is not only known for its fresh seafood, it’s also known for its abundance of summer blueberries.

MY OTHER RECIPES

And although I hear this is somewhat disputed, Mainers firmly claim to be the state to invent the beloved Whoopie Pie.

As the story goes, a homemaker in Maine consistently used a cake recipe that produced more batter than her cake pans would allow. As to not waste the batter, she decided to pour it onto baking sheets to bake small round flat cakes. Then she sandwiched cream filling in between two cakes, thus making Whoopie Pies. This trend caught on, and nowadays Whoopie Pies are considered the statewide snack of choice in Maine.

If you happen to come from a state that also lays claims to Whoopie Pies, please take it up with the Mainers, not me. I’m just a messenger. *wink*

While in Maine, we enjoyed a wide array of treats containing blueberries, and quite a few whoopie pies as well. Yet it wasn’t until our last stop that I noticed freshly-baked blueberry whoopie pies in a bakery window.

Brilliance. Soft tantalizing cakey brilliance.

I knew the moment I returned home I would be baking up my own rendition of this wondrous treat. So today I’m sharing my version, a Lemon Blueberry Whoopie Pie Recipe with silky lemon filling.

This Lemon Blueberry Whoopie Pie Recipe starts with a vanilla batter that has the same consistency of a butter-based cake batter… Thick and easy to scoop. Not pourable like an oil-based batter. Yet, definitely not as firm as a cookie batter.

I mixed the blueberries in by hand as to not squash them. Then made sure to have extras on hand, so that the tops were well endowed with blueberries.

Make sure to allow plenty of space for the Lemon Blueberry Whoopie Pie Recipe to spread out while baking. Eight or nine per sheet is about right for most baking sheets.

Once the whoopie pie cakes are completely cool, beat together a quick zesty lemon filling.

Flip half the cakes over and pipe the filling on the bottom sides. Then top each whoopie pie with another cake, and they are ready to serve.

This Lemon Blueberry Whoopie Pie Recipe is truly amazing, if I do say so myself. Each little sandwich treat is ultra tender, packed with berries, and perfected by the tangy-sweet lemon filling.

If my family’s response is any indication, I think the Mainers will approve.

Lemon Blueberry Whoopie Pie Recipe

Yield: 16 whoopie pies

Prep Time:30 minutes

Cook Time:12 minutes

Print Recipe

5 / 5 (1 Reviews)

Did you make this recipe? Leave a review »

Soft and sumptuous Lemon Blueberry Whoopie Pie Recipe with tangy lemon filling! Inspired by our road trip through Maine, where whoopie pies and blueberries rule the roads.

Ingredients:

For the Whoopie Pies:

2 1/2 cups all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 pint fresh blueberries, divided

For the Lemon Filling:

8 ounces cream cheese, softened
5 tablespoons unsalted butter, softened
1 lemon, zested and juiced
4+ cups powdered sugar

Directions:

Preheat the oven to 350 degrees and line several baking sheets with parchment paper. Set out the butter and cream cheese to soften.
For the Whoopie Pies: Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes on high speed. Meanwhile mix the first four dry ingredients in a separate bowl. Scrape the mixing bowl, then turn the mixer on low and add the eggs and vanilla extract. Slowly mix in the flour mixture and the milk. Turn off the mixer once fully combined. Add 1 1/4 cup fresh blueberries to the batter and mix by hand to incorporate.
Use a 1 1/2 – 2 tablespoon cookie scoop to portion the batter out on the prepared baking sheets, at least 2 1/2 inches apart. There should be about 32 mounds. Add additional blueberries to the batter mounds that are lacking on top. Bake for 12 minutes, until puffy and just slightly golden around the edges. Rotate the baking sheets once in the middle. Cool on the baking sheets and repeat if needed.
Meanwhile, prepare the lemon filling. Using a clean mixing bowl, beat the cream cheese and butter together until completely smooth. Turn the mixer on low and add in the zest of one lemon and 1 tablespoon lemon juice. Slowly add in the powdered sugar. Scrape the bowl and beat until smooth. Add additional powdered sugar if the filling seems loose.
Once the whoopie pie cakes are completely cool, flip half of them over. Scoop the lemon filling into a large piping bag with a large tip. Pipe approximately 2 tablespoons of filling on the cakes that are bottom-side-up. Then gently top them with another cake. Eat immediately or wrap them individually for lunch box treats.

Nutrition Information

Yield: 16 whoopie pies, Serving Size: 16

Amount Per Serving:
Calories: 448 Calories
Total Fat: 21.1g
Saturated Fat: 13g
Cholesterol: 80mg
Sodium: 318mg
Carbohydrates: 62.3g
Fiber: 1.3g
Sugar: 45g
Protein: 4.5g

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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31 comments on “Lemon Blueberry Whoopie Pie Recipe”

Julie @ Table for Two — posted August 24, 2015 at 8:00 am Reply
Love the flavor of this whoopie pie!! Such a great inspiration from a trip :)
naomi — posted August 24, 2015 at 8:32 am Reply
These look so good, Sommer!
Julie @ Running in a Skirt — posted August 24, 2015 at 8:38 am Reply
What a great way to use those beautiful berries!
Jenny Flake — posted August 24, 2015 at 8:42 am Reply
These flavors!!! How fun for a whoopie pie!!
Lauren @ Climbing Grier Mountain — posted August 24, 2015 at 9:49 am Reply
OMG!! These are freaking brilliant!! Pinned.
Heather Christo — posted August 24, 2015 at 9:55 am Reply
these are so cute Sommer- love the flavors!
Aggie | Aggie's Kitchen — posted August 24, 2015 at 10:40 am Reply
These are so fun!
Alison @ Ingredients, Inc — posted August 24, 2015 at 10:43 am Reply
love these! So cute!
Maria — posted August 24, 2015 at 12:23 pm Reply
Whoopie pies are the cutest and these flavors sound great!
Gaby Dalkin — posted August 24, 2015 at 11:10 pm Reply
Love when vacations inspire new recipes! Obsessed with blueberry and lemon together!
Angie | Big Bear's Wife — posted August 25, 2015 at 11:30 am Reply
I’ve totally heard that Maine claims the whoopie pie! Haha I normally don’t think of maine and whoopie pies, I think of Maine and lobster haha.
Love these!
Ps Loved the photos from the Maine trip!
Marla Meridith — posted August 26, 2015 at 8:03 am Reply
I’ve not had a whoopee pie forever…time to change that!!
Erika — posted August 26, 2015 at 10:39 am Reply
Never heard the story of whoopie pies. These look amazing and I love that lemon filling!
Brenda — posted September 1, 2015 at 4:10 pm Reply
Can I use any other kind of berry? I must try this but there are no blueberries :( .
- Sommer — posted September 2, 2015 at 8:59 pm Reply
  Hi Brenda, I’ve only made them with blueberries, but I’m sure other berries would work. The smaller the better, so maybe try raspberries!
  - Dianne Paine — posted September 21, 2015 at 10:10 pm
    I am from Maine and I think your recipe sounds amazing, cannot wait to try. The chocolate whoopie pie sometimes has a white creamy frosting and they add raspberries to it. Awesome taste, but I recommend keeping them in the refrigerator
  - Sommer — posted September 22, 2015 at 11:38 pm
    Thanks for the tip Dianne! :)
Nicole Underwood Gonzalez — posted September 7, 2015 at 3:54 pm Reply
Whoa whoa whoa!!! Lemon & blueberry is my favorite combo of flavors in the whole wide world…and then you made it into a whoopie pie?!?! That is some next level, genius stuff!!
Rating: 5
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Kat — posted March 13, 2016 at 12:28 pm Reply
These look delicious! Quick question – should the leftovers be kept in the refrigerator (because of the icing), or is it okay to leave them covered with plastic wrap out on the countertop? Can’t wait to try them!
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Lemon Blueberry Whoopie Pie Recipe