Blueberry Whoopie Pies with Lemon Cream Cheese Filling

Whoopie pies were strictly a summer treat when I was a kid. It sounds backwards, considering summer is the time for lighter, fresher fare—jumbleberry pavlova, anyone?—but summer was when my family made its annual, magical pilgrimage to Maine, and along with sleep-away camp and fireworks, whoopie pies were the quintessential New England privilege. Even as a tried-and-true popsicle kid, I couldn’t resist the whoopie pies with their deep black cookies and bright white ropes of filling two fingers thick, beckoning from the counter at Day’s General Store in Belgrade Lakes. I’d poke at the tops through the plastic wrap, and was indulged especially on afternoons when my mom needed a sugar-chomping partner in crime. More than two decades later, the enormous, classic whoopie pies at Day’s are as insistent as ever.

Much regional ink has been spilled as to the origin of whoopie pies—there’s a cute story about Amish farmers yelling “Whoopie!” whenever they discovered the treat in their lunch pails—and a few years ago the Maine legislature considered adopting the cake as its official state dessert, but relegated it instead to just the official state “treat” (blueberry pie made with Maine blueberries is the official “dessert”). On behalf of the Pennsylvania Dutch, Lancaster County also took up the cause, claiming the whoopie pie originated within the traditions of Amish families. Whatever its true origin, the whoopie pie has a special place in my heart as part of a beloved Maine history, so I was more than jazzed to make this blueberry version on the farm over the weekend—it's a sort of ode to welcome returns. Plus, with that pudgy mound of filling in the center, this makes for a perfectly Maine-ish and delicious pre-summer treat. Enjoy!

And if you're interested in following along as I play midwife to baby goats this spring, check here for photos and updates...or just scroll all the way down. How could I resist!?

Blueberry Whoopie Pies

Adapted from the Food Network, of all places

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 buttermilk

3/4 cup blueberries

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 five 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 three
alternating batches, starting and ending with the flour. Fold in the blueberries with a rubber spatula.

2. Line two baking sheets with parchment paper, then coat with cooking spray or lightly grease with butter. Use a tablespoon or small ice cream scoop to scoop mounds of batter onto the sheets, spacing them each about two inches apart. Chill the batter in the fridge (or outside if it’s real cold!) for at least a half-hour; this helps the cakes stay round and puffed.

3. Bake until the halves are lightly golden, rotating the pans halfway through, 10 to 12 minutes; be careful not to overbake. Let cool on the pans for five minutes, then transfer to a rack to cool completely.

Lemon Cream Cheese Filling

Adapted from Baked Explorations

If lemon isn't your thing, just omit the zest and juice to get a straight-up cream cheese filling. You could also go for orange or add a bit of maple syrup for a sort of pancake experience, but we did enjoy the lemon.

4 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1 1/2 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

Pinch salt

1 teaspoon lemon zest, optional

1 teaspoon lemon juice, optional

1. Beat the butter in or with an electric mixer until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the sifted confectioners’ sugar, vanilla, salt, and lemon zest and juice, if using. Beat until just smooth.

2. Turn half of the cooled cookies upside down (flat side facing up). Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.

3. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to three days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

We'll be keeping them in the house until enough kids are born such that they can keep each other warm during the day and throughout the night. Until then: ridiculous indoor photos!