Blueberry-lemon whoopie pies are a delightful twist on the classic chocolate version, bringing together bright, fruity flavors in soft, cake-like cookies with a creamy filling sandwiched between them. These handheld treats feature tender blueberry cookies studded with real berries and infused with fresh lemon zest, creating a flavor combination that’s both sweet and tangy. The middle is filled with a luscious lemon cream cheese frosting that’s smooth, slightly tart, and perfectly complements the sweet blueberry cookies. Despite their fancy appearance, whoopie pies are actually quite simple to make, and they’re incredibly fun to eat. They’re perfect for spring and summer gatherings, bake sales, afternoon tea parties, or packed in lunchboxes for a special treat. The soft texture and portable size make them appealing to both kids and adults, while the fresh fruit and citrus flavors make them feel lighter and more refreshing than typical heavy desserts.
Serving Quantity: Makes 12 to 14 whoopie pies
Cooking Time: 1 hour (including 20 minutes prep time, 24 minutes baking time in batches, and 15 minutes cooling and assembly time)
1. Ingredients for Blueberry Cookies
- Two and one-half cups all-purpose flour
- One and one-half teaspoons baking powder
- Half teaspoon baking soda
- Half teaspoon salt
- Half cup unsalted butter, softened
- One cup granulated sugar
- One large egg
- One teaspoon vanilla extract
- Zest of two lemons
- Three-quarters cup buttermilk
- One and one-half cups fresh blueberries (or frozen, not thawed)
- Two tablespoons flour (for coating blueberries)
2. Ingredients for Lemon Cream Cheese Filling
- Four ounces cream cheese, softened
- One-quarter cup unsalted butter, softened
- Two cups powdered sugar
- Zest of one lemon
- Two tablespoons fresh lemon juice
- One teaspoon vanilla extract
- Pinch of salt
3. Prepare for Baking
Heat your oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier. If you only have one baking sheet, you can bake in batches, letting the sheet cool completely between uses. Set the prepared sheets aside. Having everything ready before you start mixing makes the process much smoother.
4. Mix the Dry Ingredients
In a medium bowl, whisk together the two and one-half cups of flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed with no clumps. Whisking aerates the flour and ensures your leavening agents are spread throughout, which helps the cookies rise evenly. Set this bowl aside. You’ll add these dry ingredients to the wet ingredients later.
5. Prepare the Blueberries
Take your blueberries and place them in a small bowl. If using fresh blueberries, make sure they’re completely dry by patting them with paper towels. Toss the blueberries with the two tablespoons of flour until they’re lightly coated. This coating helps prevent the berries from sinking to the bottom of the cookies and also keeps them from bleeding too much color into the batter. Set the coated berries aside.
6. Cream Butter and Sugar
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter and granulated sugar. Beat with an electric mixer on medium speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which helps create tender cookies. Stop and scrape down the sides of the bowl halfway through to ensure everything mixes evenly. The texture should be almost doubled in volume.
7. Add Egg and Flavorings
Add the egg to the butter mixture and beat on medium speed until fully incorporated, about 1 minute. The mixture should look smooth and creamy. Add the vanilla extract and lemon zest from two lemons. Beat for another 30 seconds until the zest is evenly distributed throughout. The lemon zest adds bright, citrusy flavor and wonderful aroma to the cookies. Make sure to use just the yellow part of the lemon peel, not the bitter white pith underneath.
8. Alternate Wet and Dry
With your mixer on low speed, add about one-third of the flour mixture to the butter mixture. Mix just until the flour starts to disappear. Add half of the buttermilk and mix until combined. Add another third of the flour, then the remaining buttermilk, and finally the last of the flour. Mix after each addition just until no streaks remain. Don’t overmix or your cookies will be tough. Stop the mixer and scrape down the bowl. The batter should be thick and smooth.
9. Fold in Blueberries
Remove the bowl from the mixer. Use a rubber spatula to gently fold the flour-coated blueberries into the batter. Fold carefully to avoid crushing the berries, using a gentle motion that cuts down through the center and sweeps up the sides. Mix just until the berries are evenly distributed throughout the batter. You should see blueberries throughout, but try not to overmix or the batter will turn purple from burst berries.
10. Scoop the Cookies
Use a cookie scoop or spoon to drop rounded tablespoons of batter onto your prepared baking sheets. Each cookie should be about 2 tablespoons of batter, roughly the size of a golf ball. Space them about 2 inches apart because they’ll spread slightly during baking. You should get 24 to 28 cookies total, which will make 12 to 14 sandwiched whoopie pies. Try to make them all roughly the same size so they pair up nicely.
11. Bake the Cookies
Place one baking sheet in the preheated oven on the center rack. Bake for 11 to 13 minutes, or until the cookies are set around the edges and spring back lightly when touched in the center. The tops should look matte rather than shiny, and the bottoms should be lightly golden. Don’t overbake or they’ll be dry. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Repeat with the remaining batter.
12. Make the Cream Cheese Filling
While the cookies are cooling completely, make the filling. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed for 2 minutes until smooth and creamy with no lumps. Add the powdered sugar gradually, beating on low speed at first to prevent a sugar cloud, then increasing to medium-high. Add the lemon zest, lemon juice, vanilla extract, and salt. Beat for 2 to 3 minutes until the filling is light, fluffy, and completely smooth.
13. Assemble the Whoopie Pies
Make sure your cookies are completely cool before assembling or the filling will melt. Match up cookies in pairs of similar size so they look uniform. Turn half the cookies flat-side up. Using a spoon or piping bag, place about 2 tablespoons of filling on the flat side of each bottom cookie. Spread it gently almost to the edges, leaving about a quarter inch border. Top with the matching cookie, flat-side down, pressing gently so the filling spreads to the edges. The filling should be visible around the perimeter.
14. Chill and Serve
For the best texture and easiest handling, refrigerate the assembled whoopie pies for at least 30 minutes before serving. This allows the filling to firm up slightly and helps the cookies and filling meld together. The cookies will also absorb a bit of moisture from the filling, making them even softer and more tender. Serve the whoopie pies chilled or at room temperature. They’re delicious either way, though the filling is firmer when cold.
15. Nutrition Information Per Whoopie Pie
- Calories: 385
- Total fat: 14 grams
- Saturated fat: 8 grams
- Cholesterol: 55 milligrams
- Sodium: 220 milligrams
- Total carbohydrates: 62 grams
- Dietary fiber: 1 gram
- Sugars: 42 grams
- Protein: 4 grams
16. Helpful Tips for Perfect Blueberry-Lemon Whoopie Pies
- Use fresh blueberries for the best flavor and texture, but frozen berries work if you don’t thaw them first.
- Coat blueberries with flour before folding them into the batter to prevent sinking and excessive bleeding.
- Make sure both butter and cream cheese are properly softened to room temperature for smooth, lump-free filling.
- Don’t skip the lemon zest as it provides much more flavor than lemon juice alone without adding extra moisture.
- Let cookies cool completely before filling or the warmth will melt the cream cheese frosting and make a mess.
- Match cookies in pairs by size before filling so your whoopie pies look professional and uniform.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Freeze unfilled cookies for up to 2 months and thaw before filling for quick assembly later.
- Use a piping bag with a large round tip for the neatest, most uniform filling application.
- Add a few drops of purple or blue food coloring to the batter if you want more vibrant colored cookies.
