Lemon Blueberry Whoopie Pies Recipe
Who doesn’t love a whoopie pie? Â I mean seriously, two cakes stuffed with some delicious filling for your own personal little some kind of wonderful?
I decided to take a walk on the wild side and make a whoopie pie a bit different than the traditional chocolate cake marshmallow filling variety. Â Not that I normally need any particular reason to do something different, but today we are celebrating!
Jenna of A Savory Feast recently welcomed a baby boy into her family, so today a few blog friends and I are throwing her a virtual baby shower! If only we lived closer so we could all get together, but since we cannot, but here are some ideas for a smashing baby shower menu. We included a few of Jenna’s own recipes (without her knowing!) so be sure to give her posts some love!
I decided to use some blueberries to make a festive (and blue-ish) filling to put between some little vanilla cakes and it was a total win. Â I made the cakes with a whoopie pie pan, so they came out of the molds the perfect size for a baby shower.
Join me in the celebration of Jenna’s sweet boy and scroll down below to see what everyone else is bringing to the party!
Congratulations, Jenna!
Lemon Blueberry Whoopie Pies Recipe
Ingredients
For the Cakes
- 1 cup sugar
- 11 tablespoons butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large eggs
- 3 cups flour
- 2/3 cup whole milk
- zest of 1 lemon
For the Filling
- 1 cup blueberries
- juice of 1 lemon about 1 1/2 tablespoons
- 1 8 ounce block of cream cheese softened
- 1 stick of butter softened
- 1 tablespoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
For the Cakes
-
Preheat oven to 400
-
Butter or spray a whoopie pie pan and set aside
-
Beat sugar and butter together until creamy
-
Add baking powder, salt, vanilla extract, and almond extract
-
Add eggs one at a time
-
Add 1/3 of the flour, then 1/2 of the milk, another 1/3 of the flour, then the rest of the milk and finish with the last 1/3 of the flour
-
Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
-
Bake 7-9 minutes or until golden and springy to touch
-
Cool in pans for about 5 minutes then remove and cool completely on wire rack
For the Filling
-
Combine blueberries and lemon juice in a high speed blender or food processor and puree until as smooth as possible
-
Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until creamy
-
Beat in vanilla extract
-
Beat in blueberry mixture
-
Beat in powdered sugar one cup at a time until combined and smooth
For the Assembly
-
Add about 1 tablespoon of the filling to the flat side of one cake and top with a second cake, repeat until all the cakes are all cakes are used
-
Arrange on a platter and refrigerate about 1 hour so the filling sets up
Cake recipe slightly adapted from King Arthur Flour
Notes
- Cakes can be made on a baking sheet lined with parchment paper or slip mat
- You may need to loosen the cakes from a whoopie pie pan by lightly running a rubber spatula around the edges
- If the blueberry and lemon is too thick to puree, add a tablespoon of water
- I had leftover filling, so you would probably be ok just making half
- If you want to make them pink, substitute strawberries or raspberries for blueberries
- This recipe made 24 whoopie pies
Greek Panzanella by Winstead Wandering
Nightshade Free Antipasto Platter by I Say Nomato
Peach Streusel Coffee Cake by A Savory Feast
Cucumber Finger Sandwiches by The Speckled Palate
French Palmiers by Lavender & Macarons
Roasted Red Pepper & Goat Cheese Crostinis by A Savory Feast
Mini Summer Layered Trifle by Lauren’s Kitchen the Blog
Honey Sriracha Meatballs by A Joyfully Mad Kitchen
Panko, Cream Cheese and Herb Stuffed Mushrooms by A Savory Feast
Lemon Blueberry Whoopie Pies by Beer Girl Cooks
Sparkling Balsamic Mocktails with Berry Ice Cubes by Feast + West
Honey Sweetened Limeaid with Blueberries by A Savory Feast
Whoopie pies are the best ’cause it’s like two cookies in one! Love your lemon blueberry combo and I have a ton of blueberries in the fridge so this looks perfect to me 😉 Pinned, of course!
So nice of you guys to throw a virtual baby shower! Congrats to your friend, by the way 🙂
Well congrats to Jenna! These whoopie pies are so pretty, Rach and totally perfect for a celebration! I LOVE that you have a whoopie pie pan! I swear you have every pan known to man! 😉 Anyways, the blueberry and lemon filling sounds and looks FABULOUS! I’ll have to make extra of that, because I know I will be eating that stuff with a spoon! Cheers, lady! xo
I have never had one before, but you guys have the best names for things. I love that there is a dedicated pan for these and they are going on my list of things to try, for sure! The filling sounds epic.
Oooh whoopie pies are my favorite! Thank you for being a part of this shower. It was so sweet of you ladies to do this for me!
These whoopie pies are gorgeous! I love the colors and the technique is spot on 🙂
Wow, love the flavors and the color of these Rachelle! So glad you took a walk on the wild side!
lemon and blueberry are always so wonderful together! 🙂
Many congratulations to Jeena. These lemon blueberry whoopie pies look so adorable and so delicious. A whoopie pie pan sounds fantastic! Lovely share, Rachelle.
Whoopie pies! I think one of my favorite thing about whoopie pies is just saying ‘whoopie pies’. Haha! Love the lemon blueberry combo here…sounds like my kind of dessert! 🙂
Congrats to Jenna! And congrats to you for these Whoopie pies! They are worth celebrating! I love how you’ve changed these up and made a whole new version! Love ’em!
These have baby shower written all over them!! So delicious!! Congrats to Jenna! 🙂
Whoopie pies are the best! Love this recipe and that pan is great! I’ve seen the pan before at Home Goods but haven’t broken down to buy it yet. I’m going to buy it this weekend to make these babies this weekend. Plus I have Maine blueberries in the refrigerator! Yay!!!
Congrats to Jenna too 🙂