Lemon Blueberry Oatmeal Cream Pies (Easy Summer Recipe)

• portioner: 12 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 20 minutes

Ingredienser

1 cup unsalted butter (softened)

1 tablespoon lemon zest

1 1/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 tablespoon cornstarch

1/2 teaspoon salt

3 cups old-fashioned oats

1 cup blueberries

1/2 cup blueberries

1/8 cup honey

1 teaspoon cornstarch

6 ounces cream cheese (room temperature)

6 tablespoons unsalted butter (softened)

2 cups powdered sugar

1 tablespoon heavy cream

1 tablespoon lemon zest

Instruktioner

Make the blueberry compote first so it has time to cool. In a small saucepan or microwave-safe bowl, combine the blueberries, honey, and cornstarch. Heat on the stove or in the microwave, mashing the blueberries ever so slightly, until thickened. I like to leave big chunks of blueberry in there for the best texture. Set aside to cool.

Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.

With your hands or a stand mixer fitted with the whisk attachment, combine the lemon zest and granulated sugar for about 2 minutes, until the sugar turns pale yellow. This rubs all that fragrant oil out of the zest and gives you the most lemon flavor. A little zest goes a long way, trust me, you WILL taste the lemon!

Switch to the paddle attachment and add the softened butter. Beat the butter and lemon sugar together for 2 to 3 minutes, until fully combined, light, and fluffy.

Add the eggs and vanilla extract and mix again until smooth.

In a separate bowl, whisk together the flour, baking powder, cornstarch, salt, and old-fashioned oats. Fold the dry ingredients into the wet until just combined.

Gently fold in the 1 cup of blueberries. Do not overmix or you will smash the blueberries and turn the dough purple.

Scoop into 24 equal balls, about 3 tablespoons each. I like to use a biscuit cutter to gently shape each one so every cookie is the exact same size for nice uniform cream pies.

Bake at 350 degrees Fahrenheit for 11 to 13 minutes. Let the cookies cool completely, about 30 minutes.

Make the frosting. Beat together the cream cheese, butter, and lemon zest until smooth and creamy. Slowly add the powdered sugar, then the heavy cream, beating until you reach your desired piping consistency.

Assemble the cream pies. Flip over half of your cooled cookies. Pipe a ring of frosting onto each, add about a teaspoon of the blueberry compote in the center, then sandwich with another cookie. And that is it!