Lemon Blueberry Whoopie Pie Recipe

Lemon Blueberry Whoopie Pie Recipe: Soft and sumptuous with tangy lemon filling! Inspired by a road trip to Maine where whoopie pies and blueberries rule.

Whoopie Pie

Let me talk to you all about whoopie pies… 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, but it’s also known for its abundance of summer blueberries.

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*

Lemon Blueberry

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.

Whoopie Pie Recipe

This 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.

Making the Batter

Using an electric mixer, cream the butter and sugar together until light and fluffy.

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 fresh blueberries to the batter and mix by hand to incorporate.

Baking Instructions

Preheat the oven and line several baking sheets with parchment paper.

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.

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.

Bake 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.

Whoopie Pie Filling

Using a clean mixing bowl, beat the softened cream cheese and butter together until completely smooth. Turn the mixer on low and add in the zest of one lemon and 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 cakes/cookies 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.

Leftovers

These delicious treats do need to be refrigerated after baking. If serving the same day it’s totally okay to leave them out covered.

Yet if you are saving some for the next couple days, store in an airtight container in the fridge and enjoy!

They will last up to ten days in the fridge or two months in the freezer. Make sure to watch out for freezer burn!

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.

See The Recipe Card Below For How To Make This Lemon Blueberry Whoopie Pie Recipe. Enjoy!

other recipes you might like:

• Soft Lemon Poppy Seed Cookies
• The Best Monster Cookies Recipe
• Double Chocolate Cookies with Ginger and Cherries
• Red Velvet Cookies
• Quick Kifli Cookies
• Compost Cookies
• The Best Oatmeal Raisin Cookies
• Lemon Drop Thumbprint Cookies
• Brown Sugar Blueberry Cookies from How Sweet Eats

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5 from 9 votes

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Lemon Blueberry Whoopie Pie Recipe

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Lemon Blueberry Whoopie Pie Recipe: Soft and sumptuous with tangy lemon filling! Inspired by a road trip to Maine where whoopie pies and blueberries rule.

Servings: 16 whoopie pies

Ingredients

US Customary - Metric

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

Instructions

• 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

Serving: 1pie, Calories: 431kcal, Carbohydrates: 63g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 74mg, Sodium: 263mg, Potassium: 127mg, Fiber: 1g, Sugar: 46g, Vitamin A: 610IU, Vitamin C: 3.4mg, Calcium: 54mg, Iron: 1.2mg

Course: Cookies, Dessert

Cuisine: American

Author: Sommer Collier

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