Blackberry Lemon Sugar Cookie Skillet
Easy and fast to make, this Blackberry Lemon Sugar Cookie Skillet is absolutely delicious and always fits in on just about any table. A perfect back-pocket dessert recipe if there ever was one.Â
- Yield: about 8 to 10 servings 1x
Ingredients
Scale
- 1.5 cups fresh blackberriesÂ
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2 sticks (1 cup) unsalted butter, at room temperature
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 tsp salt
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1.5 cups sugar
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1 large egg
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2 tsp pure vanilla extract
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2 TBSP lemon zest plus 2 TBSP lemon juice (takes 2 lemons)
For the icing:
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1/2 cup + 1 tablespoon confectioners’ sugar
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1.5 TBSP lemon juice
Instructions
- Preheat your oven to 350 degrees F. Adjust your rack to the middle position. Grease a large oven-proof skillet (I use a 10 or 12-inch cast iron skillet) with 1 TBSP of the butter, ensuring the bottom and sides are nicely coated.Â
- In a small to medium bowl, whisk together the flour, baking powder, and salt.Â
- In a large mixing bowl with a hand-held mixer or in the bowl of a stand mixer, cream together the butter and sugar until very soft and fluffy; about 3 minutes. Add the egg, vanilla, lemon zest and lemon juice. Mix just until combined.
- In two batches, add the flour mixture to the butter mixture, mixing just until combined.  Pour/press the dough into the greased skillet. Top with the berries and bake until golden brown around the edges and done in the center; about 45 to 50 minutes. Cool for 25 minutes before pouring the icing down over top.Â
- To make the icing: Combine the confectioner’s sugar and lemon juice together in a small bowl. Stir until smooth and easily drizzled. If it’s too thin, you can add a little more powdered sugar. To thick? Add a bit of milk.Â
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