A golden crispy crust, chewy lemon cookie center and every bite bursting with fresh blueberries. Only 10 ingredients, one bowl and less than 15 minutes to make this toaster oven dessert.
Preheat toaster oven to 350ºF.
In a small bowl, combine melted coconut oil, honey, vanilla extract, grated lemon peel and lemon juice; whisk until well combined. Stir in whole wheat pastry flour, baking powder, baking soda and salt just until combined. Fold in blueberries.
Pour batter into a 5-inch cast-iron skillet and smooth batter into an even layer.
Bake at 350ºF for 8–9 minutes until top of cookie is golden brown and set in the center. Let cool for at least 5 minutes before eating. Serve warm and top with ice cream if desired.
Note: Measure coconut oil before honey. The residual coconut oil will coat the tablespoon, keeping the honey from sticking.
You must be logged in to post a review.
This turned out nicely. Not too sweet – I didn’t have ice cream so on their own I would add a tad more sugar. I also don’t have a toaster oven so baked it in the BBQ which took 5 minutes longer to brown. Will make it again as a quick little dessert. Loved the presentation in the little cast iron pan 
by Julia Pinney @ Julia's Cuisine in
Desserts
Prep: Cook:
Serves: 36 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 24 Level: Easy
by Kendall Smith in
Desserts
Prep: Cook:
Serves: 18 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
Karen on 6.10.2015
do you have to use a iron pan
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.3.2015
I love anything Lemon and Blueberry!