Blueberry Whoopie Pies
- 30m Prep Time
- 14m Cook Time
- 1h 0mReady In
A summery twist on classic whoopie pies, featuring blueberry-studded cookies and a velvety lemon-mascarpone filling. Perfect for using peak-season berries.
Ingredients
- 532 ml all-purpose flour
- 3.7 ml baking powder
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 118 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 118 ml packed light brown sugar
- 14.8 ml lemon zest
- 1 large egg
- 237 ml buttermilk
- 170 g blueberries
- 1 mascarpone cheese
- 14.8 ml lemon zest
- 59.1 ml confectioners' sugar
- 51.8 ml buttermilk
- kosher salt
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64.4 mg
- Iron: 1.32 mg
- Magnesium: 10.4 mg
- Phosphorus: 67 mg
- Potassium: 93.8 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 532 ml all-purpose flour
- 3.7 ml baking powder
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 118 ml granulated sugar
- 118 ml packed light brown sugar
- 14.8 ml lemon zest
- 1 large egg
- 237 ml buttermilk
- 170 g blueberries
- 1 mascarpone cheese
- 14.8 ml lemon zest
- 59.1 ml confectioners' sugar
- 51.8 ml buttermilk
- kosher salt
Prepare
- 118 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
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Step 2.
Using an electric mixer, beat butter, granulated sugar, brown sugar, and lemon zest in a large bowl on medium speed until light and fluffy, 2 to 3 minutes. Beat in the egg. Alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture, mixing until just incorporated. Fold in the blueberries gently.
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Step 3.
Scoop cookies (1½ tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake in batches until puffed and tops spring back when lightly pressed, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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Step 4.
While the cookies cool, make the filling: Using an electric mixer, beat mascarpone, lemon zest, confectioners' sugar, buttermilk, and salt in a large bowl on medium speed until blended, about 1 minute.
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Step 5.
Assemble the whoopie pies: Spread filling onto the flat side of half the cookies, dividing evenly, then top with the remaining cookies. Store in an airtight container for up to 2 days.