Who is super ready for spring?? I am! In anticipation to all the berries that will be abundant soon I had a craving for this Paleo Lemon Blueberry Mini Skillet Cookie. Actually I was thinking about Rachel Good Eats Skillet Cookie and I kept thinking would it work if I added some lemon zest and blueberries to it? Um, yass it does!
I used some dried blueberries from Trader Joes instead of fresh ones in the batter. The flavor is more concentrated in dried blueberries and leaves the batter crispy. With the lemon flavor I found that the zest of two lemons works best. However it could of been the size of my lemons as the ones I used were super small. Once you put in the zest, taste the batter to see if you need more.
Right when it came out of the oven I put some lemon ice cream on top and topped it with fresh blueberries. Dang. That first bite is so delish. Sweet, bitter, sour, sweet, floral, hot, cold, chewy, crispy all in one bite. It’s one of those recipes you wish you created yourself. The dried blueberries get a little caramelized in the oven, so it’s like eating little tiny fruity caramel bites in the cookie.
If you haven’t made her skillet cookie yet you must. Here is the link to it again in case you missed it above. The only modification you need to make at the end is to replace the chocolate with same amount of dried blueberries plus the zest of one to two lemons. Oh and the lemon ice cream and fresh blueberries!
If you have a hankering for more blueberry recipes you can also try these recipes from the archive: Paleo Vegan Blueberry Tarts, Blueberry Chia Milk, and Blueberry Passionfruit Chia Seed Pudding.
A spring variation of the famous Rachel Good Eats Cashew Skillet Cookie made with the addition of dried blueberries and lemon zest.
Follow the recipe instructions here from Rachel Good Eats, but replace the chocolate with the dried blueberries and add in lemon zest. Bake as directed.
Once out of the oven top with lemon ice cream and fresh blueberries and more lemon zest.
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