Blueberry-Lemon Whoopie Pies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.8 cup blueberries 
• 1.5 cups confectioners' sugar 
• 4 ounces cream cheese at room temperature
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.7 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 0.3 cup milk 
• 0.5 teaspoon salt fine
• 1 pinch salt 
• 3 tablespoons butter unsalted softened
• 5 tablespoons butter unsalted softened
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• stand mixer
• spatula

Directions

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