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
- Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
- Grilled Vegetable Spread by Magnolia Days
- Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
- Honey BBQ Wings and Cool Ranch by Big Bears Wife
- Finger Lickin’ Chicken Drumettes by Noshing with the Nolands
Main Dishes
- 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
- Mom’s Savory Pork’n’Beans by Webicurean
- Ranch Potato Salad by My Catholic Kitchen
- Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
- Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
- #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
- Roasted Potato & Corn Salad w/ Bacon by GirliChef
- Vegan Caprese Salad by Galactosemia in PDX
- Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
- Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
- Potato salad with Stilton and bacon by Tora’s Real Food
- Tomato Feta Orzo Salad by Family Foodie
Drinks
- Frozen Sangria by Supper For a Steal
- Persian mint & cucumber cooler (sekanjabeen) by Family Spice
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!
- 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
- Position racks in the center and lower third of the oven and preheat to 375 degrees F.
- Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl.
- 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)
- Beat in the egg until combined, scraping down the bowl.
- Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches.
- Fold in the blueberries with a rubber spatula.
- Line 2 baking sheets with parchment paper; coat with cooking spray.
- Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger.
- Chill until firm, 30 minutes.
- Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes.
- Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
- Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth.
- Beat in the confectioners’ sugar on low speed until combined.
- Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies.
- Serve immediately or refrigerate, covered, overnight.
***************************************
Recipe courtesy Food Network Magazine and available online HERE.
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[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
Oh, boy, do these look fabulous!!! I need to expand my repertoire of Whoopie Pies beyond the chocolate version….love these! Happy #SundaySupper and enjoy your Labor Day, too~
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
Cute! Love the idea of blueberries in the cookies!
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
Now this is a whoopie pie I could really sink my teeth into. Wow! Love it!
Twitter: diabeticFoodie
You are making me think of my Grandpa. He LOVED whoopie pies.
Looks soooo good, Karen! Whoopie 😉
I looooove whoopie pies. I can’t wait to try this fabulous new kind!
Those are beautiful!
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
Twitter: HomeCookMemory
These sound so wonderful! I love lemon and it’s a perfect pairing with blueberries. YUM!
Twitter: webicurean
Did you say whoopie pies?! I’m sold!
looks fantastic! yum!
Blueberry and lemon is one of my favorite flavor combos…these look FABULOUS!
These look so very good. I love lemon and blueberry together!!!
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
Twitter: #vintagekitchen1
These look fantastic, with those blueberries oozing from them! It´s the first time I see whoopie pies with fresh fruit. Happy sunday!
Karen, I love these and can’t wait to try them with my kids. Thank you so much for all that you do to make #SundaySupper special!
These whoopie pies look so incredibly fluffy! I can’t wait to give these a try and devour them all 🙂
I have only made whoopie pies once, need to do it again! What a great flavor for summer.
Twitter: beatepdx
These look amazing!
blueberry and lemon were just meant to be! your whoopie pies look amazing!!
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
You just took whoopie pies to the next level with this recipe!
Wow do these look good! Adding these to my list!
I’m not much a baker myself. I enjoy cooking more than baking. I’ve had so many baking disasters. lol. Your blueberry whoopie pies look so soft and chewy. Thank you for sharing.
[…] Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP – Pair with the Yalumba Muscat Museum Reserve, a dessert wine from Australia with rose petal, […]
Doh! Thought these were frozen…probably a better match with the Moscato! Great recipe BTW…!
Twitter: kimchi_mom
This looks pretty delish! You took the BEST part of a blueberry muffin and made an awesome whoopie pie!
Twitter: Leslie_Limon
Beautiful! And genius! I have a weakness for lemon desserts, and your whoopie pies have left me speechless.
Me too, Leslie! I love lemon in desserts, esp with any type of berry.
These look so good! I love the flavors of blueberry and lemon together. Yummy!
Jamie @ http://www.mamamommymom.com
Magnificent must be very delicious.
Wow these look amazing, hubby loves blueberry. I’m going to have to try and make some for him.
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP […]
[…] Blueberry Lemon Whoopie Pies: What’s more Southern than a whoppie pie. These treats would be perfect for a July 4th party or fun dessert that kids and adults would enjoy after a casual backyard BBQ. […]
[…] Blueberry Lemon Whoopie Pies:What’s more Southern than a whoppie pie. These treats would be perfect for a July 4th party or fun dessert that kids and adults would enjoy after a casual backyard BBQ. […]
[…] · 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 by In the Kitchen with KP […]