Lemon Blueberry Whoopie Pies Recipe
Who doesn’t love a whoopie pie? 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. 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. 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
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Preheat oven to 400
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Butter or spray a whoopie pie pan and set aside
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Beat sugar and butter together until creamy
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Add baking powder, salt, vanilla extract, and almond extract
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Add eggs one at a time
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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
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Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
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Bake 7-9 minutes or until golden and springy to touch
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Cool in pans for about 5 minutes then remove and cool completely on wire rack
For the Filling
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Combine blueberries and lemon juice in a high speed blender or food processor and puree until as smooth as possible
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Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until creamy
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Beat in vanilla extract
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Beat in blueberry mixture
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Beat in powdered sugar one cup at a time until combined and smooth
For the Assembly
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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
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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
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