Lemon Blueberry Skillet Cookie
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This lemon blueberry skillet cookie is bright, soft in the center, and lightly crisp around the edges. It bakes in one pan, which keeps things simple and easy to serve. The mix of citrus and berries gives it a fresh flavor that works any time of year.
Key Takeaways
- The lemon blueberry skillet cookie features a bright flavor with a soft center and crispy edges.
- It bakes in one pan, making it simple to serve and clean up afterward.
- This recipe adapts well to using fresh or frozen blueberries with minimal prep time.
- Key tips include using a well-seasoned skillet and not overbaking to ensure the cookie stays soft.
- It is great for sharing and makes a delightful dessert option throughout the year.
Lemon Blueberry Skillet Cookie
This recipe is easy to adjust based on what you have on hand. Frozen berries work fine if you pat them dry first. I like this recipe because it feels simple but still looks special when served in the skillet.
A good tip is to use a well-seasoned or greased skillet so the cookie releases cleanly.
Do not overbake, since the center will keep setting as it cools.
For skillet baking, keep the layer even so it cooks at the same rate from edge to center.
Serve with Blackstone Pork Tenderloin Teriyaki or for a Sunday afternoon snack.
Why you’ll ❤️ this lemon blueberry skillet cookie recipe.
🍋Bright lemon flavor with sweet blueberries
🍪Soft center with slightly crisp edges
🍳Bakes in one pan for easy cleanup
🫐Works with fresh or frozen blueberries
4️⃣Great for sharing straight from the skillet
Lemon Blueberry Skillet Cookie FAQ
Yes, just remove extra moisture before adding so the dough does not get too wet.
A medium skillet, around 8 inches, is best.
The edges should be set, and the center should look slightly soft but not raw.
Yes, you can bake it earlier in the day and warm it slightly before serving.
It likely baked too long, so check it a few minutes early next time.
Meal Plan with Lemon Blueberry Skillet Cookie
A good rule when planning meals is to have
👉 Rich/salty foods before the cookie
👉 Fresh/light drinks with or after it
This keeps the dessert feeling balanced instead of overly sweet. Therefore, let’s start the meal with a savory appetizer like Captain Rodney’s Dip and a light, refreshing drink or frozen cocktail recipe. For the main entree, Sticky Chicken Tenders, smoked Boston butt, or roast beef sliders are great options.
Conclusion
This lemon blueberry skillet cookie is simple, fresh, and easy to share. It comes together in one pan and requires little prep. It is a nice option for a quick dessert.
You’ll enjoy these recipes too
Easy Dried Blueberry Lemon Cookies with a Fresh Lemon Twist (no chill time)
Fresh Blueberry Pound Cake Recipe
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Lemon Blueberry Layer Cake
BLUEBERRY BISCUITS
Lemon Blueberry Skillet Cookie
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Ingredients
- ½ cup butter unsalted, at room temperature
- ¾ cups granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 and ⅓ cups all-purpose flour sifted then measured
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 1 medium lemon zested and juiced
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350℉. Coat an 8-inch skillet or pan with Wilton cake release. In the bowl of your stand mixer, beat butter and sugar until light and fluffy.½ cup butter, ¾ cups granulated sugar
- Add eggs and vanilla.1 large egg, 1 teaspoon vanilla extract
- In another bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture one cup at a time, mixing after each addition. Stir in the lemon zest, juice, and extract.1 and ⅓ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 medium lemon, 1 teaspoon lemon extract
- Carefully fold in blueberries. Spoon dough into an 8-inch oven-safe skillet or cake pan. Bake in 350℉ for 30 to 35 minutes or until the center of the cookie is done.1 cup blueberries
- Chill for 5 minutes before serving. This cookie is great served with vanilla ice cream.
Where is the lemon in the recipe? I don’t see it.
Oh my goodness! 😯 I failed to put that in! I have corrected the recipe now. Thanks for alerting me to my error, Regina.