Ooo, great choice 😍 Lemon + blueberry is elite. Here’s a simple, bakery-style Lemon Blueberry Whoopie Pie recipe—soft, fluffy cakes with a bright lemon cream filling.
🍋🫐 Lemon Blueberry Whoopie Pies
Makes: ~12 sandwich pies
Lemon Blueberry Cakes
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ¾ cup buttermilk (or milk + 2 tsp lemon juice)
- 1 tsp vanilla extract
- 1–1¼ cups fresh blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy (2–3 minutes).
- Beat in egg, lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Gently fold in floured blueberries.
- Scoop 2 tbsp mounds onto baking sheet, spaced 2 inches apart.
- Bake 10–12 minutes, until tops spring back lightly.
- Cool completely before filling.
Lemon Cream Cheese Filling
Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–3½ cups powdered sugar
- 1½ tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in lemon juice, zest, vanilla, and salt.
- Beat until fluffy and spreadable.
Assemble
- Pipe or spread filling onto the flat side of one cake.
- Top with another cake and gently press.
Pro Tips
- ❄️ Chill assembled pies for 30 minutes for cleaner bites
- 🫐 Frozen blueberries work—don’t thaw
- 🍋 Want extra zing? Add a thin swipe of lemon curd inside
If you want a mini version, a glaze instead of filling, or a dairy-free twist, say the word 😉
