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Soft And Sumptuous With Tangy Lemon Filling – Lemon Blueberry Whoopie Pies

These whoopie pies are soft, cakey sandwich cookies bursting with fresh blueberries, filled with a lemon cream cheese frosting. Summer in a cookie! I take them to family and school events and they are always the first thing gone!

Pairing lemon and blueberry is a match made in heaven. The tartness of the lemon with the fruity sweetness of blueberries works perfectly in so many desserts. The cake or cookie part of these whoopie pies is exactly that a cross between cake and cookie. It’s like a dense cake that is soft and tender, but encases those gorgeous blueberries and allows you to hold them without falling apart. And the filling..oh my goodness it’s perfect! It’s a sweet lemon cream cheese frosting that gives these whoopie pies that brings the tart, creamy, sweet flavors together amazingly well!

If you’ve never made whoopie pies, have no fear. They are easy to make. They do take a little more time since they are single-serving desserts, but to me, the tasty results make those extra minutes well worth it. Let me walk you through the steps!


For the Whoopie Pies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

2 large eggs

1 cup granulated sugar

1 cup unsalted butter, softened

1/2 cup milk

2 teaspoons vanilla extract

1 pint fresh blueberries, divided

For the Lemon Filling:

4+ cups powdered sugar

5 tablespoons unsalted butter, softened

8 ounces cream cheese, softened

1 lemon, zested and juiced


For the Whoopie Pies:

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes on medium speed until combined and fluffy.

Scrape the mixing bowl, then turn the mixer on low and add the eggs and vanilla extract.

Add in flour mixture and milk in alternating portions beginning and ending with the flour until just combined.

Add 1 1/4 cup fresh blueberries to the batter and mix by hand to incorporate.

Using a medium (2- tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 2- inches apart.

Bake for 12 minutes, until the cookies are set.

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

For the Lemon Filling:

In the clean bowl of your stand mixer, mix the butter and cream cheese together on medium speed until smooth.

Turn the mixer to low and add in the zest of one lemon and 1 tablespoon lemon juice. Slowly add in the powdered sugar and beat on medium speed until creamy, scraping the sides of the bowl as needed. Add additional powdered sugar if the filling seems loose.

Once the whoopie pie cakes are completely cool, flip half of them over. Spread or pipe 2 tablespoons of the filling on the cakes that are bottom-side-up. Press the remaining cookies on top, creating sandwiches.

Eat immediately or wrap them individually for lunch box treats.

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