These whoopee pies are soft, cake-like cookies with lots of juicy blueberries. The cream cheese filling is tangy and wonderful. My family loves them!
Cookie
1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/4 cup 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 (I use fresh.)
2 teaspoons grated lemon zest
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1 1/4 cup flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough.
Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
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 confectioner’s sugar
In a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in the confectioner’s sugar until smooth.
Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate whoopee pies in an airtight container.
