Blueberry Lemon Whoopie Pies
These Blueberry Lemon Whoopie Pies with White Chocolate Buttercream are soft, cake-like cookies filled with fresh blueberries, zesty lemon, and creamy frosting. Serve them sandwiched as whoopie pies or as individually frosted cookies for a bright and elegant dessert.
Equipment
Ingredients
Blueberry Lemon Cookies
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1/4 cup buttermilk
- 1/2 cup blueberries frozen or fresh
White Chocolate Buttercream
- 6 oz white chocolate chopped into fine pieces
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp heavy cream
Instructions
Blueberry Lemon Cookies
- Preheat oven to 350 °F (177 °C). Line baking sheet with parchment paper or a silicone mat. Set aside
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
- In the bowl, beat the butter and sugar until smooth with a hand mixer. Then beat in the egg, vanilla extract, and lemon zest. Beat until smooth.
- Add the flour mixture to the butter mixture, alternating with the buttermilk. Scrape down the sides of the bowl as necessary. Mix until just combined. Gently fold in the blueberries.
- Use a scoop to drop about 2 tablespoons of batter onto your prepared baking sheet about 2 inches apart. You should have 12 scoops on the baking sheet.
- Bake for 10-12 minutes or until the edges start to brown. Allow the "cake-cookies" to cool on the baking sheets for 1-2 minutes before transferring to a cooling rack.
White Chocolate Buttercream
- In a large bowl, whip softened butter with a hand mixer until smooth
- Finely chop white chocolate into pieces or place in food processor. Add to buttercream and combine
- Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
- With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached
- Pipe or spread frosting onto prepared, cooled baked goods
Tried this recipe?Let us know how it was!
