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