Fresh Lemon Blueberry Cookie Baked In Cast Iron

One of the ultimate dessert flavors is Lemons and Blueberries, and this Fresh Lemon Blueberry Cookie baked in Cast Iron will bring those flavors to life to satisfy your sweet tooth. Made with a buttery, soft, lemony cookie base filled with fresh blueberries that burst with every bite, this skillet cookie dessert is warm, irresistible and a total showstopper.

Lemon Blueberry Skillet Cookie

If you are looking for the perfect, sharable dessert look no further than this Lemon Blueberry Cookie baked in a cast iron skillet. Everyone loves the flavor of this soft, lemony skillet cookie with blueberries.

Just like my Peanut Butter Brookie, this recipe is a flavor combination that everyone loves. With simple ingredients this will easily become your go-to dessert for baby showers, family parties or just for those days you want a sweet treat.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and blueberries is such a refreshing taste.
• Simple Ingredients: Uses pantry staples you likely have on hand.
• Versatile Baking: Can be made in a cast iron skillet or a 9×13-inch baking dish.
• Perfect for Gatherings: Ideal for baby showers, family parties, or a sweet treat any day.

Why I Recommend Baking in a Cast Iron Skillet

I love using my cast iron skillet to make the perfect one pan meal or hamburger, as well as for baking skillet cookies and cakes!

Cast iron is known for even its heat distribution which helps to make a delicious, perfectly baked outer crust and soft center in this Lemon Blueberry Skillet Cookie.

Cast iron has a non-stick surface that releases with ease and makes cleanup a breeze. The best part of cast iron in my opinion.

What if I don’t own a cast iron skillet?

No problem! This Lemon Blueberry Cookie can be made in a 9 x 13 inch baking dish. Just grease the baking dish, press the cookie dough into the pan and bake according to the recipe instructions in the recipe card at the bottom of this post.

Ingredients Need For This Lemon Blueberry Cookie Baked in Cast Iron Recipe

Made with simple, pantry ingredients here is everything you will need to make this recipe:

For the Lemon Blueberry Cookie

• 3/4 cup butter softened
• 3 tablespoons lemon zest
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup fresh blueberries
• 2 eggs

For the Lemon Glaze

• 1 cup powdered sugar
• 2 teaspoons lemon juice
• 1/4 teaspoon vanilla
• milk, if needed-only add milk one teaspoon at a time as needed to get to the desired consistency

* Recipe tip- I do not recommend using frozen blueberries in this recipe, they add too much liquid, however if that is all you have on hand, I would thaw them and discard the juice before adding to the dough. This might also change the color of the skillet cookie.

How To Make Lemon Blueberry Cookie Baked In Cast Iron

Make The Lemon Cookie Dough

1. Make the Lemon Sugar– in a small bowl combine the white sugar and lemon zest. With clean hands rub the zest and the sugar together to help infuse the sugar with the lemon flavor.
2. Cream the Butter and Sugar– in the bowl of a stand mixer or with an electric mixer combine the softened butter, lemon sugar, lemon juice, vanilla, and eggs. Mix well until fluffy and the sugar is incorporated.

3. Add the Dry Ingredients– add the flour, baking soda, and salt to the butter mixture and use the electric mixer or paddle attachment in the stand mixer to make a soft dough and incorporate the dry ingredients.
4. Fold in the Blueberries– use a spatula or wooden spoon to carefully fold the dough around the blueberries to add them into the lemon cookie dough.

5. Bake– press the cookie dough evenly into the bottom of a well seasoned or greased 12 inch cast iron skillet. Bake in a 350º F oven for 20-25 minutes, until no longer giggly in the center when shaken or when a toothpick comes out clean.

*Recipe tip-I like to add more blueberries to the top of the cookie after 10 minutes of baking, this is just for looks and not necessary. Simply, take the skillet from the oven and press additional blueberries on the top of the cookie, then bake until done.

Allow to cool for 10 minutes before spreading the lemon glaze over the top of the cookie.

How to Store

To store this Lemon Blueberry baked in cast iron, remove it from the skillet and store in an air tight container for up to 3 days on the counter or up to 5 days in the refrigerator.

This skillet cookie can also be frozen in slices for up to 3 months.

Serving Suggestions

• Top with vanilla ice cream or homemade whipped cream
• Decorate the top of the cookie with lemon slices, more blueberries, and mint leaves

Other Cast Iron Skillet Desserts To Try:

These are some of our favorite skillet desserts:

Lemon Blueberry Cookie Baked In Cast Iron is made with a buttery, soft, lemony cookie base filled with fresh blueberries that burst with every bite, this skillet cookie dessert is warm, irresistible and a total show stopper