Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper

Recently, while I was on the phone with my mom, I was describing how much Baby loved to help in the kitchen, and especially bake with DH. She responded by explaining that it was no surprise to her. She then reminded me I also used to love to bake when I was about Baby’s age. My love of cooking has pushed my desire to bake to the wayside. Baking is more of an exact science than cooking. If there are baked goods being made, DH is usually the one in the kitchen, not me.

Case in point…these gorgeous Blueberry Lemon Whoopie Pies!

DH found this recipe leafing through my Food Network magazine and wanted to give it a try. I thought it would be a perfect festive treat for the Labor Day holiday weekend. Summer is winding down and soon flavorful (and affordable) fresh blueberries will be a distant memory.

Ingredients:
For the cookies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk
3/4 cup blueberries
Cooking spray

For the filling:
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, softened
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups confectioners’ sugar

Directions
1. Position racks in the center and lower third of the oven and preheat to 375 degrees F.
2. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl.
3. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. (We used a hand mixer and it was equally sufficient)
4. Beat in the egg until combined, scraping down the bowl.
5. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches.
6. Fold in the blueberries with a rubber spatula.

7. Line 2 baking sheets with parchment paper; coat with cooking spray.
8. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger.

9. Chill until firm, 30 minutes.
10. Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes.
11. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.

12. Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth.

13. Beat in the confectioners’ sugar on low speed until combined.
14. Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies.
15. Serve immediately or refrigerate, covered, overnight.

I would definitely have DH make these again! The cookie part of the pie was delicious. It was a nice balance of the fresh blueberries and a not too sweet batter. I would even suggest to add a little lemon zest and fresh juice next time then we wouldn’t even need the filling. Speaking of the filling, it was a little sweet. It was not the typical whipped lightly sweet filling I am used to from PA Dutch Country which was close to where I grew up in PA. Eating half of a cookie with a schmear of the the icing was completely fine for a treat. DH ate a whole one, but even that was a surprise, given I am the one with the sweet tooth in the house.

That’s our dessert for this three day weekend, now head on over and check out all the great recipes for this week from the #SundaySupper crew!

Labor Day Cookout Recipes:

Starters & Snacks

• Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
• Korean chili by Crispy Bits & Burnt Ends
• Newfangled Cowtown White Chicken Chili by Shockingly Delicious
• Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
• Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
• Smoked Pork Butt (A How-To) from Juanita’s Cocina
• Soy Glazed Chicken Thighs by The Messy Baker Blog
• Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
• Adana kebab by Small Wallet, Big Appetite
• Portabello Paninis by The Hand That Rocks the Ladle
• Bloody Mary Skirt Steak by From Fast Food to Fresh Food
• Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
• Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
• Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
• Spicy Portuguese Style Sliders by Daily Dish Recipes
• Aromatic Glazed Salmon by Happy Baking Days
• Pork sliders by Basic ‘N Delicious
• Foil Packet Chicken by In the Kitchen with Audrey

Salads & Sides

Drinks

Desserts

• lightened lemon pound cake by The Meltaways
• Root Beer Float Cupcakes by Chocolate Moosey
• Strawberry Cream Squares by Dinners, Dishes and Desserts
• Fresh Mango Pie by La Cocina De Leslie
• Brown Butter M&M Cookies by That Skinny Chick Can Bake
• Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
• Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
• Strawberry Pie + White Sangria by Vintage Kitchen Notes
• Grilled Banana Splits by Diabetic Foodie
• Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories 
• Ice Cream Sandwich Cake by Comfy Cuisine
• Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

Wine Pairings

• Labor Day Cookout Food And Wine Pairings by ENOFYLZ

And if you happen to be just hanging around online on Sunday, feel free to join us on Twitter throughout the day.  We’ll also be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat to discuss our favorite cookout recipes!  All you have to do is follow the #SundaySupper hashtag!  On Pinterest, check out the group’s incredible pictures and recipes on our #SundaySupper Pinterest board!

Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper

 

Print

Prep time

45 mins

Cook time

15 mins

Total time

1 hour

 

Author: KP

Recipe type: Dessert

Cuisine: American

Ingredients

• For the cookies:
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• ¼ teaspoon baking soda
• 5 tablespoons unsalted butter, softened
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ⅓ cup milk
• ¾ cup blueberries
• Cooking spray
• For the filling:
• 4 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, softened
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• Pinch of salt
• 1½ cups confectioners’ sugar

Instructions

1. Position racks in the center and lower third of the oven and preheat to 375 degrees F.
2. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl.
3. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. (We used a hand mixer and it was equally sufficient)
4. Beat in the egg until combined, scraping down the bowl.
5. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches.
6. Fold in the blueberries with a rubber spatula.
7. Line 2 baking sheets with parchment paper; coat with cooking spray.
8. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger.
9. Chill until firm, 30 minutes.
10. Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes.
11. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
12. Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth.
13. Beat in the confectioners’ sugar on low speed until combined.
14. Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies.
15. Serve immediately or refrigerate, covered, overnight.

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Recipe courtesy Food Network Magazine and available online HERE.

Tags: Baking, Blueberry, Dessert, featured, Lemon, Sunday Supper, Whoopie Pies

Category: Recipe