Lemon Blueberry Zest Whoopie Pies offer a delightful twist on a classic treat. You’ll love creating these soft, cake-like cookies filled with a creamy, zesty blueberry frosting. This recipe is perfect for anyone looking for a fun and flavorful baking project.
Key Ingredients & Substitutions
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-friendly option.
- Granulated sugar: Coconut sugar can be used for a less refined sugar option.
- Unsalted butter: Margarine or a plant-based butter substitute works well.
- Buttermilk: You can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Fresh blueberries: Frozen blueberries work too; just don’t thaw them first.
- Lemon zest & juice: Essential for that bright, citrusy flavor.
Ingredients
For the Whoopie Pies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 large lemon
- ½ cup fresh blueberries
For the Lemon Blueberry Filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 large lemon
- ½ cup fresh blueberries, mashed or finely chopped
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Servings: 12 whoopie pies
- Tools Needed: Baking sheets, parchment paper, electric mixer, piping bag (optional)
Step-by-Step Instructions
1. Prepare Your Baking Station
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easy for your whoopie pies.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for a moment.
3. Cream Wet Ingredients
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the whoopie pie batter.
5. Add Lemon and Blueberries
Gently fold in the lemon zest and fresh blueberries. This gives your whoopie pies their signature flavor.
6. Scoop the Whoopie Pies
Drop spoonfuls of batter (about 1.5 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each cookie. These will spread a little as they bake.
7. Bake the Whoopie Pies
Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when gently touched. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Make the Lemon Blueberry Filling
While the whoopie pies cool, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until light and fluffy.
9. Incorporate Blueberries into Filling
Gently fold in the mashed or finely chopped fresh blueberries into your creamy frosting. This creates a vibrant and flavorful filling for your whoopie pies.
10. Assemble the Whoopie Pies
Once the whoopie pie cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
Variation Ideas
- Add a touch of almond extract to the filling for a different flavor profile.
- Dust with powdered sugar before serving for an elegant finish.
- Try miniature whoopie pies by using smaller scoops of batter.
- Experiment with different fruit zests in the filling, like lime or orange.
Storage Instructions
Store your Lemon Blueberry Zest Whoopie Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best results, allow refrigerated whoopie pies to come to room temperature for 15-20 minutes before serving. You can also freeze unfrosted whoopie pie cookies for up to 2 months; thaw and fill before serving.
Frequently Asked Questions (FAQ)
What makes whoopie pies cake-like?
The combination of baking soda and buttermilk creates a tender, soft crumb, similar to a cake, making these whoopie pies distinct from traditional cookies.
Can I use frozen blueberries?
Yes, you can use frozen blueberries for both the whoopie pie batter and the filling. Don’t thaw them before adding to the batter to prevent bleeding.
My whoopie pies are flat, what happened?
Overmixing the batter can lead to flat whoopie pies. Make sure to mix until just combined. Also, ensure your baking soda is fresh.
How do I prevent the filling from squishing out?
Don’t overfill your whoopie pies. A moderate amount of filling allows you to gently press the top cookie without too much squeeze-out.
Can I make the whoopie pie batter ahead of time?
You can prepare the batter and store it covered in the refrigerator for up to 24 hours. Let it come to room temperature slightly before baking.
What’s the best way to get uniform whoopie pie sizes?
Using a small ice cream scoop or a consistent measuring spoon (like a 1.5 tablespoon measure) will help you create uniform whoopie pies.
