I, too, was a Biscoff cookie newbie at one time. I still remember the first time I tried them was when a student gave a pack of them to me along with a jar of cookie butter for a Christmas gift one year. It was from then on that I became a life-long Biscoff cookie fan.

And I am happy to see that when I brought this easy dessert to a family gathering recently, we pretty much demolished the pan and there was little leftover to bring back home. This is how you know you have a winning dessert.

And if you are looking for other similar winning desserts that leave a clean pan after a gathering, check out this Not Yo’ Mama’s Banana Pudding, this Patriotic Dirt Pudding, and this Salted Caramel Ice Cream Sandwich Cake.

This Easy Biscoff Layer Dessert is the ultimate no-bake treat with layers of Biscoff cookies, dreamy cookie butter, and vanilla cream cheese pudding. It comes together in one irresistible dish. Perfect for make-ahead gatherings!

You can make this in a 13 x 9 dish, but I really love my 10 in square casserole dish. Here is one similar to mine.

Recommended for this recipe:

10 in. Square Baking Dish

I use a square baking dish for so many things! It is perfect for desserts, layered casseroles, baking chicken, etc.

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Easy Biscoff Layer Dessert

Yield: 12 servings

A no-bake layered dessert featuring crushed Biscoff cookies, cookie butter, and a vanilla cream cheese pudding filling. Rich, creamy, and so very easy to make ahead.

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Ingredients

• 2 8.8 oz packages of Biscoff cookies
• 13.4 oz jar of Biscoff cookie butter
• 5.1 oz box of instant vanilla pudding mix
• 3 cups of 2% milk
• 1/2 cup of butter, softened
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 12 oz whipped topping or homemade whipped cream

Instructions

1. Lay Biscoff cookies into the bottom of casserole dish into a single layer.
2. Spoon cookie butter into a microwavable glass measuring cup or bowl. Microwave in 15-20 second intervals until it is melted, stirring between each time.
3. Drizzle a little of the cookie butter over the cookies.
4. In a large bowl, add the vanilla pudding mixture, Whisk in 2% milk for about 30 seconds or until combined. Set aside.
5. In another bowl, beat together butter, cream cheese, and powdered sugar until combined - about 2 minutes.
6. Vanilla pudding should be set up at this time. Now whisk in whipped topping until combined and add cream cheese mixture. Beat this all together until well blended.
7. Add half of this pudding mixture over the layer of cookies.
8. Repeat layer of cookies, drizzle of cookie butter (which you may need to heat up a few seconds if it has cooled), followed by other half of pudding mixture.
9. To a large storage bag, add 16 cookies. Seal bag and crush cookies with a rolling pin or a canned good. Sprinkle these cookies over the top of the pudding and drizzle remaining cookie butter over the top.
10. Refrigerate for about 4 hours or more before serving. Enjoy!

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• 
  Kitchen Aid Hand Mixer
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  10 In Baking Dish with Lid

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 31gSaturated Fat: 20gUnsaturated Fat: 11gCholesterol: 46mgSodium: 320mgCarbohydrates: 51gFiber: 0gSugar: 37gProtein: 6g

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Trifle recipes are often one of my go-to desserts. They always look gorgeous and people normally can’t wait to dive into them! Who doesn’t love layers of sweet goodness! Plus I love how forgiving they are. They don’t require the precision of a beautiful layer cake! And they can be made ahead of time! So let’s look at some yummy trifle recipes!

Chocolate Praline Trifle

Pumpkin Praline Trifle

Chocolate Dream Trifle

Mini Cherry Cheesecake Trifles

Caramel Pecan Parfaits

Patriotic Dirt Pudding

I’ve found some gorgeous trifle dishes to help you create your showstopper dessert!!

You can find more MAIN DISH RECIPES You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

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This is the carrot cake of dreams folks! There is nothing better than a homemade cake, but this cake is taken to the next level when it soaks in a buttermilk glaze. It’s perfect for Easter!

I was inspired to make this cake when my friends and I had the most wonderful slice of carrot cake at a restaurant in New Orleans. From that first bite, I was on a mission to figure that recipe out. Well, I may not have that exact recipe, but I’d say this cake ranks up there with one of the Best Ever Carrot Cake recipes!

It’s a very simple recipe and I used freshly grated carrots. It’s an extremely moist cake due to the vegetable oil and shredded carrots. And it’s topped with a not too sweet cream cheese icing.

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Best Carrot Cake

This Ultimate Carrot Cake recipe has a delicious moist carrot cake soaked in a decadent buttermilk glaze and topped with cream cheese icing and pecans.

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Ingredients

• 2 cups all purpose flour
• 2 cups granulated sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups shredded carrots

Buttermilk Glaze:

Toggle ingredient group

• 1/3 cup milk
• 1/2 tsp white vinegar
• 6 tbsp butter
• 3/4 cup granulated sugar
• 1/2 tsp baking soda

Icing:

Toggle ingredient group

• 1 stick butter
• 8 oz cream cheese
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 3/4 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together flour, sugar, baking soda, cinnamon, and salt.
3. Add eggs and vegetable oil stirring well to combine all ingredients.
4. Stir in shredded carrots.
5. Pour batter into a greased 13 x 9 pan.
6. Bake for 30- 35 minutes or until center is set

For the buttermilk glaze:

1. Start the glaze 10 minutes before the cake is done. Stir together milk and vinegar. Allow to sit for 5 minutes.
2. Melt butter in a pot over medium heat. Add sugar, milk mixture, and baking soda. Stir and heat until boiling for about 1 minute. Mixture will be foamy. Remove from heat.
3. Once cake is removed from the oven, poke holes all over with a fork. Pour hot mixture over warm cake. Allow it to sit for 1 hour.

For the icing:

1. Beat together butter and cream cheese. Add in vanilla and beat. Add powdered sugar and beat until well combine.
2. Spread across cake after it sits for 1 hour. Top with chopped pecans.

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Other Old-Fashioned Cake Recipes You Might Like:

• Old-Fashioned Cajun Cake
• Sour Cream Coconut Pound Cake
• Grandgirl’s Apple Cake
• Strawberry Wet Cake

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I’ve had this Sour Cream Coconut Pound Cake since I was a little girl. I’ve always loved it, and I’m excited to finally get around sharing it with you guys! It’s the kind of recipe we all like…easy, old-fashioned, and delicious!

It’s great to make any time of year, but this with summer berries and whipped topping is excellent! It would even make a good base for a Strawberry Shortcake! The texture of this cake is perfection. I can’t wait for you guys to try it!

What ingredients are in this Sour Cream Coconut Pound Cake?

• butter
• eggs
• sugar
• flour
• baking soda
• salt
• sour cream
• vanilla extract
• cream of coconut

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Sour Cream Coconut Pound Cake

This Sour Cream Coconut Pound Cake is an old-fashioned pound cake recipe that is absolutely delicious!

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Ingredients

• 1 1/2 cups butter
• 3 cups granulated suugar
• 6 eggs
• 3 cups all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 2 tsp vanilla
• 1 cup cream of coconut

Instructions

1. In a large mixing bowl, cream butter and sugar really well. Add eggs one at a time, mixing after each egg. Add flour, salt, baking soda and mix until well combined. Add in sour cream and mix well. Add in vanilla and cream of coconut and mix until combined.
2. Grease a large bundt pan really well. I like to use a baker's cooking spray with the flour in it.
3. Pour batter into greased pan and bake at 325 degrees for 1 hour and 20 to 1 hour and 30 minutes or until golden brown and cake is set in center.

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  Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

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Okay folks, I had to make a pumpkin recipe. It may be a 100 degrees outside, but I’m ready for Fall. Aren’t we all? And there is nothing more fall than a pumpkin dessert baking away and making your house smell all cozy! This Easy Pumpkin Skillet Coffee Cake did not disappoint!

If you’ve been around on my site for a while, then you know I have a love for my cast iron skillet. I have several sweet and savory skillet recipes!

What do you need to make Pumpkin Skillet Cake?

• all purpose flour
• granulated sugar
• baking soda
• baking powder
• kosher salt
• cinnamon
• pumpkin pie spice
• vegetable oil
• pumpkin puree (canned)
• sour cream
• eggs
• brown sugar
• chopped pecans
• powdered sugar
• vanilla extract
• milk
• SEE FULL RECIPE BELOW

What are the steps for making this Pumpkin Coffee Cake?

• Mix dry ingredients in a large bowl.
• Add in oil, pumpkin, eggs, and sour cream.
• Pour into greased 10 inch cast iron skillet.
• Make the brown sugar/pecan topping and sprinkle and swirl throughout the batter.
• While it bakes, make the glaze by whisking together powdered sugar, vanilla, and milk.
• Pour over warm cake. Allow to cool for about 10 minutes before slicing.
• SEE FULL RECIPE BELOW.

Can this recipe be made without a cast iron skillet?

• Yes, you can make it in a smaller baking dish such as a 7 x 10 inch dish. Baking time will vary. The more spread out the batter, the less time it needs to make. Generally, wait for it to mostly set in the middle before removing from oven.

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Easy Pumpkin Skillet Coffee Cake

Easy Pumpkin Skillet Coffee Cake - An easy pumpkin recipe perfect for fall. It comes together in one bowl and then it's topped with a sugared pecan topping and an easy glaze.

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Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup vegetable oil
• 1 cup pumpkin puree (canned)
• 1/2 cup sour cream
• 2 eggs
• 1/2 cup brown sugar
• 1/4 cup chopped pecans

Glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, add flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together.
3. Add in oil, pumpkin, eggs, and sour cream. Stir until combined.
4. Pour into greased 10 inch cast iron skillet.
5. Mix together brown sugar and pecans. Sprinkle over the top of batter. Use a knife to swirl mixture around really well.
6. Bake at 350 for about 25 to 30 minutes.
7. Once you remove from the oven, make the glaze by whisking together powdered sugar, vanilla, and milk. Pour over warm cake.
8. Allow to cool for about 10 minutes before slicing.

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• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black
• 
  Melamine Mixing Bowls with Lids - 6 Piece Melamine Bowls and 6 Piece Plastic Lids, Multicolor

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Other recipes you might like:

• Easy Lemon Coconut Skillet Cake
• Lemon Blueberry Skillet Cake
• S’mores Skillet Cookie Pie
• Easy Peach Pecan Skillet Cake
• Pumpkin Toffee Poke Cake
• Pumpkin Chocolate Chip Bars
• Pumpkin Pecan Cake

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I’m obsessed with skillet cakes lately, and this Easy Lemon Coconut Skillet Cake is perfect for those lemon lovers! It packs a lemony flavor punch for sure! From the lemon zest and lemon juice to the sweet lemony glaze soaked into the cake, those lemon lovers will not be disappointed!

There’s just something about a skillet dessert that I love! It’s perfect when you want a little something sweet but don’t want to make a whole big cake. I’ve made my share of skillet recipes like this Lemon Blueberry Skillet Cake, this S’mores Cookie Pie, and this Peach Pecan Skillet Cake. I’d love for you to try them all!

What do you need to make this Easy Lemon Coconut Skillet Cake?

• all purpose flour
• granulated sugar
• baking powder
• baking soa
• kosher salt
• vanilla greek yogurt
• egg
• melted butter
• milk
• lemon zest
• lemon juice
• coconut

Helpful Recipe Tips:

• I recommend having 3 lemons on hand.  I can make this recipe including the glaze with only 2 lemons, but I would have 1 extra just in case one lemon isn’t very juicy!
• I like to use a 10 inch cast iron skillet for this recipe. If you don’t have one, you can make this in a smaller casserole dish, but baking time will need to be adjusted. But a cast iron skillet comes in handy in so many recipes!!! It’s one of my favorite tools in my kitchen!

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Easy Lemon Coconut Skillet Cake

Easy Lemon Coconut Skillet Cake - All lemon lovers will delight in this easy recipe with an extra lemony flavor and soaked in a sweet lemon coconut glaze.

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Ingredients

• 2 cups (240 g) all purpose flour
• 1 cup (200 g) granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup vanilla greek yogurt
• 1 egg
• 1/3 cup butter, melted
• 2 tbsp milk
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup shredded sweetened coconut

Glaze

Toggle ingredient group

• 1/3 cup lemon juice
• 1/4 cup granulated suagr
• 1/4 cup shredded sweetened coconut

Instructions

1. Preheat oven to 400 degrees. Spray cast iron skillet with cooking spray.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Stir in yogurt, egg, butter, milk, and lemon juice until well combined. Stir in coconut.
4. Pour batter into sprayed cast iron skillet. Bake at 400 degrees for 8 minutes. REDUCE temperature to 350 degrees and bake another 12 to 15 minutes.
5. Make the glaze as soon as cake is out of oven by heating lemon juice and sugar until sugar is dissolved. Remove from heat and stir in coconut.
6. Poke holes with a fork all over the warm cake and pour glaze and spread over the top. Allow to cool before cutting.

Notes

I used 2 large lemons for this recipe. Have 3 on hand in case you don't have enough juice.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black
• 
  Melamine Mixing Bowls with Lids - 6 Piece Melamine Bowls and 6 Piece Plastic Lids, Multicolor

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Other Skillet Recipes You Might Like:

• Lemon Blueberry Skillet Cake
• S’mores Skillet Cookie Pie
• Peach Pecan Skillet Cake
• Loaded Skillet Nachos
• Beer and Cheese Skillet Bread

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

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Who doesn’t love a good ice cream sandwich? And whoever decided to make the first cake with these is a genius! This Salted Caramel Ice Cream Sandwich Cake is seriously so easy to make! It’s perfect for kids and adults, and it really makes a beautiful dessert without much effort!

There are really so many versions you can make with ice cream sandwiches too! I am a huge fan of Lindt truffles, so I love putting them in desserts like this. Be sure to check out this Ice Cream Cake as well! If you’re feeding a crowd, you can make this in a 13 x 9 pan as well.

You only need a few ingredients to make this Salted Caramel Ice Cream Sandwich Cake:

• ice cream sandwiches
• salted caramel
• hot fudge
• whipped topping
• caramel Lindt truffles
• SEE FULL RECIPE BELOW.
• Plus check out all the other ice cream recipes I listed below too!!

A few notes about this recipe:

• This recipe uses shortcuts like jarred salted caramel and jarred hot fudge.
• If you can’t find salted caramel, regular caramel sauce can work too.
• I like to heat the hot fudge a little bit in a separate bowl to make it easier to drizzle.
• Chopped toasted pecans would be wonderful on this and give it kind of a “Turtle Cheesecake” vibe.
• I used a large star tip and a regular gallon sized storage bag to pipe my whipped topping. I would not use the can whipped cream stuff for this recipe.
• If you can’t find Lindt Caramel Truffles, you can use another chocolate caramel candy.
• Watch me make this on Instagram!

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Salted Caramel Ice Cream Sandwich Cake

Yield: 10 slices

Salted Caramel Ice Cream Sandwich Cake - An EASY and QUICK dessert perfect for summer filled with layers of salted caramel, caramel truffles, hot fudge, and whipped cream!

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Ingredients

• 12 ice cream sandwiches
• 16 oz whipped topping
• 1/2 cup salted caramel sauce
• 1/2 cup hot fudge sauce
• 8.5 oz package Lindt Caramel Truffles

Instructions

1. Unwrap caramel truffles and cut them into fourths.
2. On a serving platter, place 4 unwrapped ice cream sandwiches together in a row to form the first layer of the cake.
3. Place whipped topping in piping bag or gallon storage bag with a large star tip. Pipe whipped topping over the layer of ice cream sandwiches.
4. Top with one-third of chopped truffles.
5. Drizzle on some of the caramel sauce and hot fudge. I like to heat the hot fudge in a bowl in the microwave for about 20 seconds to make it easier to drizzle.
6. Repeat 2 more layers of ice cream sandwiches, whipped topping, truffles, caramel, and hot fudge.
7. Place in freezer for at least an hour before slicing.

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Other Ice Cream Desserts You Might Like:

• Chocolate Oreo Ice Cream Pie
• Salted Caramel Brownie Ice Cream Cake
• Mocha Brownie Ice Cream Cake
• Easy Homemade Vanilla Ice Cream
• No Churn Banana Spilt Ice Cream

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Everyone in my family loves a good dirt pudding recipe!! It’s by far their most favorite dessert of anything I make. So it was not a surprise that this Patriotic Dirt Pudding became a big hit! I mean just give me a darn spoon because I absolutely loved this one too!!

And really is any dessert more beautiful than one with strawberries and blueberries? They always make great show-stoppers! So let’s see what you need to make this beautiful dessert this summer!

What do you need to make this Patriotic Dirt Pudding?

• cream cheese
• instant vanilla pudding
• Cool Whip
• butter
• powdered sugar
• milk
• Golden Oreos
• strawberries
• blueberries

Can you make this dessert with regular Oreos?

Yes, this would be fine to make with regular chocolate Oreos.

How to get those perfectly hulled strawberries?

I found this little tool and I LOVED it!

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Patriotic Dirt Pudding

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Ingredients

• 14 oz package of Golden Oreos
• 2 small boxes instant vanilla pudding
• 3 1/2 cups milk
• 12 oz cool whip
• 8 oz block cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 16 oz. strawberries, hulled and sliced
• 6 oz. blueberries

Instructions

1. Crush Oreos in a food processor. (This can also be done by putting them in a plastic storage bag and crushing them with a rolling pin).

1. In a large bowl, whisk pudding mixes and milk for about 30 seconds. Set aside to thicken while you make the cream cheese mixture.
2. In another large bowl, beat cream cheese and butter until smooth. Add and beat in powdered sugar.
3. By this point, pudding should be thickened. Whisk it a little more to combine thoroughly. Whisk in cool whip into pudding.
4. Pour pudding mixture into cream cheese mixture and mix until combined.
5. Begin layering in large trifle. Start with layering a third of the crushed oreos, a layer of a third of the pudding, layer sliced strawberries along the side, another third of oreos, and another third of pudding, layer blueberries along the side. and the final third of pudding, and the final third of oreos. Top with strawberries and blueberries.

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• 
  Chef'n Original Stem Gem Strawberry Huller, Red/Green -
• 
  Anchor Trifle Dish

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Other Summer Desserts You Might Like:

• Mini Cherry Cheesecake Trifles
• Triple Lemon Poke Cake
• Easy Homemade Vanilla Ice Cream
• Mocha Brownie Ice Cream Cake
• Chocolate Oreo Ice Cream Pie
• Salted Caramel Brownie Ice Cream Cake

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I’m so excited about this 5 Minute Protein Chocolate Pudding Snack!!  When I first tried it, I texted my work besties to share it immediately!

I’m on a mission to keep things low calorie and high protein in my diet, and this pudding does the trick!  And I love that I can look forward to something sweet that feels like a cheat meal.  But I don’t have to feel guilty!  It’s seriously the easiest thing you will make all day too!!

What do you need to make this Protein Chocolate Pudding Snack?

• 11 oz chocolate protein shake (I used Premier)
  You can certainly use another brand.  Fairlife is honestly my favorite, but its not east to find!
• sugar free chocolate pudding mix
• Zero sugar whipped topping
  I used the Redi Whip brand
• sugar free chocolate chips
  I used the Lakanto brand.  You can use whatever brand you have.  If you use another kind, you might have to factor in a little more sugar and calories.

Watch me make this on Instagram!!

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Protein Chocolate Pudding Snack

Yield: 1 serving

This Protein Chocolate Pudding Snack is a great high-protein single-serving snack option low in calories!

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Ingredients

• 11 oz chocolate protein shake (I used Premier)
• 2 tbsp sugar free chocolate pudding mix
• 2 tbsp zero sugar whipped topping (Redi Whip)
• 1 tbsp sugar free chocolate chips

Instructions

1. In a small blender, mix protein shake with pudding mix.
2. Pour into a bowl. Allow to sit for about 5 minutes or you can refrigerate it and save it for later.
3. Top with whipped topping and chocolate chips. Let it sit to thicken for about 5 minutes. You can also store it in the fridge until you are ready to enjoy!

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• 
  Ninja BL770 Mega Kitchen System, 1500W, 4 Functions for Smoothies, Processing, Dough, Drinks & More, with 72-oz.* Blender Pitcher, 64-oz. Processor Bowl, (2) 16-oz. To-Go Cups & (2) Lids, Black
• 
  Magic Bullet Blender, Small, Silver, 11 Piece Set

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCarbohydrates: 16gProtein: 30g

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I have happily made and tested this Lemon Blueberry Skillet Cake recipe a few times lately to get it just right!  I’m so happy with how it came out, and I can see myself making it all the time because it’s so easy all in one bowl and one skillet!   

Lemon zest and lemon juice give it that light citrus flavor.  And I make it with melted butter and Greek yogurt which makes it wonderfully tender and moist.  It’s not a huge recipe so it’s perfect when you’re craving a little something sweet. 

And I promise, even those non blueberry fans in my house, liked it too!!  I make it in my 10 inch cast iron skillet which is one of my favorite kitchen items I have.  While its baking, I make an easy lemon glaze with just some powdered sugar and lemon juice.  Then I pour it all over the warm cake and try to restrain myself while it cools a little!

What ingredients are needed to make this Lemon Blueberry Skillet Cake?

• All purpose flour
• granulated sugar
• baking soda
• baking powder 
• salt
• zest of 2 lemons
• fresh lemon juice
• melted butter
• 1 egg
• vanilla greek yogurt
• milk
• blueberries
• For the Glaze:  powdered sugar and more fresh lemon juice

About how many lemons do I need to use for the fresh lemon juice?

• I recommend having 3 lemons on hand.  I can make this recipe including the glaze with only 2 lemons, but I would have 1 extra just in case one lemon isn’t very juicy!

Do I need a cast-iron skillet to make this recipe?

• I could go on and on about my love for my cast iron skillet.  I love making desserts like this one and this one.  I even love making pizza and skillet nachos in it too.  Buuuut, if you don’t have one, you can make this recipe in a round cake pan or a 9 x 9 glass baking dish.  Baking time may need to be adjusted slightly, so you would need to make sure you set timers and watch it!

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Lemon Blueberry Skillet Cake

Yield: 10 slices

Lemon Blueberry Skillet Cake - Super easy recipe perfect for those lemon blueberry fans.  This cake is moist and great for breakfast or dessert!

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Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1/3 cup butter, melted
• 1 egg
• 1/2 cup vanilla greek yogurt
• 2 tbsp milk
• 1 1/2 cups blueberries, divided

Glaze:

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• 1 cup powdered sugar
• 3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Stir in melted butter, egg, 2 tbsp lemon juice, vanilla greek yogurt, and milk.
4. Stir in 1 cup blueberries.
5. Spray a cast iron skillet with cooking oil spray. Pour in batter and spread to sides of pan. Top with remaining blueberries.
6. Bake at 400 for 8 minutes. Then reduce temperature to 350 and bake 20 minutes or until edges are golden brown and center is mostly set.
7. While cake is baking, make the glaze by whisking together the powdered sugar and the lemon juice. Pour over warm cake. Let cake cool slightly before cutting.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 405mgCarbohydrates: 58gFiber: 2gSugar: 36gProtein: 5g

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Other Skillet Recipes You Might Like:

Smores Skillet Cookie Pie

Easy Peach Pecan Skillet Cake

Loaded Skillet Nachos

Skillet Deep Dish Pizza

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