Name: Lemon Blueberry Whoopie Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 servings
Cuisine: North America, New England
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1-1/4 cups plus 1 tablespoon all-purpose flour, divided; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup buttermilk; 1 cup fresh or frozen blueberries; 2 teaspoons grated lemon zest; FILLING:; 1/4 cup butter, softened; 1/4 cup cream cheese, softened; 1 tablespoon honey; 1 teaspoon grated lemon zest; 1/2 teaspoon vanilla extract; 1-1/2 cups confectioners' sugar

Lemon blueberry whoopie pies are a dessert that captures the flavors of summer. Plus, they're quite easy to make from scratch.

Ingredients

1/2 cup butter, softened

1/2 cup sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1-1/4 cups plus 1 tablespoon all-purpose flour, divided

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup buttermilk

1 cup fresh or frozen blueberries

2 teaspoons grated lemon zest

FILLING:

1/4 cup butter, softened

1/4 cup cream cheese, softened

1 tablespoon honey

1 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

1-1/2 cups confectioners' sugar

Instructions

1 Make the cookie batter

2 Preheat the oven to 350°F and line baking sheets with parchment or silicone mats. Cream the butter and sugar together in a large bowl until light and fluffy, five to seven minutes. Beat in the egg and the vanilla extract. In another bowl, whisk the flour, baking powder, baking soda and salt. Add this dry mixture to the creamed mixture alternately with the buttermilk, beating well after each addition. Toss the blueberries with the lemon zest and the remaining 1 tablespoon flour, and then fold the blueberries into the batter.

3 Bake the cookies

4 Drop the dough by tablespoonfuls onto the lined baking sheet, spacing them 2 inches apart. Bake the cookies until the edges just start to brown, 10 to 12 minutes. Cool the cookies on the baking sheet for two minutes, then move them to a wire rack to cool completely.

5 Make the filling

6 Beat the softened butter and cream cheese in a large bowl until blended. Beat in the honey, lemon zest and vanilla extract. Gradually beat in the confectioners' sugar until the filling is smooth.

7 Assemble the whoopie pies

8 Spread the frosting on the bottoms of half the cooled cookies. Editor's Tip: Use roughly 2 tablespoons of filling per cookie. Top each one with a remaining cookie. Serve the whoopie pies immediately or chill them first in a covered container.