Blueberry Whoopie Pie with Lemon Cream Cheese Filling

Whenever I have a handful of blueberries lingering in the fridge, I’ll rinse them, lay them on a sheet, and pop them in freezer.  After they have frozen, I throw them in a bowl and keep them in the freezer. I always have some on hand for pancakes or muffins.  
Lately, I have been thinking how great they would be in a whoopie pie.  The problem is, I couldn’t find a recipe to suit what I wanted.  So I adapted my basic whoopie pie and filling recipe.  I don’t typically have buttermilk on hand, but a friend said I could use Kefir instead of buttermilk.  I always have Kefir and was very pleased with the results.  So if you don’t have Kefir in your house (you should:) you can substitute buttermilk.
  • 2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup plain unsweeted kefir
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup of blueberries, fresh or frozen
  1. Preheat oven to 375°F.
  2. Whisk together flour, baking powder and salt in a bowl
  3. In a separate bowl beat the butter for a minute and then add sugars. Beat until light and creamy then add the eggs one at a time.
  4. Add the kefir slowly and mix on low.
  5. In a small bowl add the baking soda and then vinegar to the milk.
  6. Mix in about half the flour mixture, then the milk mixture, then finally the rest of the flour. Mix in the vanilla extract.
  7. Add blueberries and fold into batter.
  8.  Drop 2 Tb of batter into whoopie pie pan. You can also bake without the pan, just drop dough on parchment lined baking sheets.  Be careful to leave space as it will spread a bit.
  9. Bake 17-19 min or until the cookies just start to brown. Allow them to cool a few minutes before transferring them to a cooling rack.

Makes 22 halves, 11 Pies

Lemon Cream Cheese Filling
  • 8oz cream cheese, softened (I used 1/3 less fat cream cheese)
  • 7oz marshmallow creme
  • zest of 1/2 a lemon
  • 1tsp fresh lemon juice
Mix all ingredients with spoon until smooth.

After whoopie pies have cooled, take each half and spread with filling.  Top with other half.  Serve immediately or refrigerate until ready to use.  Remove from refrigerator 1 hour prior to serving.

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