Blueberry Whoopie Pies

By Erika Dungan and Kate MerkerPublished: May 2, 2020

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Brian Woodcock

Yields:

Total Time:

1 hr 20 mins

Store these soft and tender cookies in an airtight container up to 2 days. You may substitute sour cream for mascarpone, but reduce the amount of buttermilk so it’s not too thin.

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Ingredients

2 1/4 cups all-purpose flour, spooned and leveled
3/4 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 Tbsp. lemon zest
1 large egg
1 cup buttermilk
6 oz. blueberries
8 oz. mascarpone cheese
1 Tbsp. lemon zest
1/4 cup confectioners’ sugar
3 1/2 Tbsp. buttermilk
Pinch kosher salt

Directions

1. Make the cookies: Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Whisk together flour, baking powder, salt, and baking soda in a bowl.

2. Beat butter, granulated sugar, brown sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg. Beat in flour mixture and buttermilk, beginning and ending with flour mixture, just until incorporated. Fold in berries.

3. Scoop batter (about 1 1/2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Bake, in batches, until puffed and tops spring back when lightly pressed, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely.

4. Make the filling: Beat mascarpone, lemon zest, confectioners’ sugar, buttermilk, and salt with an electric mixer on medium speed until blended, about 1 minute.

5. Spread filling on bottoms of half of cookies, dividing evenly. Sandwich with remaining cookies.

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