Blueberry-Lemon Whoopie Pies

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 5 tablespoons unsalted butter
• softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/3 cup milk
• 3/4 cup blueberries
• Cooking spray
• 4 ounces cream cheese
• at room temperature
• 3 tablespoons unsalted butter
• softened
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups confectioners sugar

Instructions

1. Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl.
2. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.
3. Beat in the egg until combined, scraping down the bowl.
4. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches.
5. Fold in the blueberries with a rubber spatula.
6. Line 2 baking sheets with parchment paper; coat with cooking spray.
7. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger.
8. Chill until firm, 30 minutes.
9. Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes.
10. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
11. Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth.
12. Beat in the confectioners' sugar on low speed until combined.
13. Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies.
14. Serve immediately or refrigerate, covered, overnight.
15. Photograph by Con Poulos