Lemon Blueberry Whoopie Pie Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp lemon zest (from about 2 lemons)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g fresh blueberries (or frozen, thawed)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment (or electric hand mixer)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Medium ice cream scoop or tablespoon measure</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. This extended creaming incorporates air into the batter, giving your cookies a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the lemon juice, lemon zest, and vanilla extract until combined. The mixture might look slightly curdled due to the acidity of the lemon juice - this is completely normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, add the flour mixture in three portions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined - overmixing will develop the gluten in the flour and result in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a medium ice cream scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 5cm apart (they will spread). Aim for uniform sizes to ensure even baking and perfect sandwich cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 10-12 minutes, until the cookies spring back when lightly touched and the edges are just beginning to turn golden. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cookies cool, prepare the blueberry reduction for the filling. In a small saucepan, combine the blueberries, lemon juice, and 50g granulated sugar. Cook over medium heat, stirring frequently and gently crushing the berries, until the mixture thickens slightly, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Press the blueberry mixture through a fine-mesh strainer into a bowl, using the back of a spoon to extract as much liquid as possible while leaving the skins behind. Set the strained mixture aside to cool completely. This reduction concentrates the blueberry flavor and prevents the filling from becoming too watery.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the filling, beat the cream cheese and butter together in a clean mixing bowl until smooth and fluffy, about 2-3 minutes. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth. Add the vanilla extract and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently fold in 3-4 tablespoons of the cooled blueberry reduction until desired color and flavor is achieved. If the filling seems too soft, refrigerate for 15-20 minutes to firm up slightly before assembling. Reserve any remaining blueberry reduction for drizzling or other uses.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the whoopie pies, match cookies of similar size. Using a piping bag fitted with a round tip (or simply a spoon), pipe or spread a generous amount of filling onto the flat side of half the cookies. Top with the remaining cookies, flat side down, pressing gently to spread the filling to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor, refrigerate the assembled whoopie pies in an airtight container for at least 30 minutes to allow the flavors to meld. Bring to room temperature for about 10 minutes before serving for the perfect texture. Store leftovers in the refrigerator for up to 3 days.</li></ol>