Lemon Blueberry Skillet Cookie
Lemon blueberry skillet cookie with soft center and crisp edges. Easy one pan dessert with fresh flavor.
Servings 1 serving
Calories 2167kcal
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
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.1 and ⅓ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- 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.
Nutrition
Calories: 2167kcal | Carbohydrates: 300g | Protein: 26g | Fat: 99g | Saturated Fat: 60g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 4g | Cholesterol: 430mg | Sodium: 1972mg | Potassium: 600mg | Fiber: 8g | Sugar: 166g | Vitamin A: 3186IU | Vitamin C: 14mg | Calcium: 178mg | Iron: 9mg
