Lemon Blueberry Skillet
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Lemon Blueberry Skillet
Lemon Blueberry Skillet

Packed with blueberries and lemon curd, this skillet uses scone dough for a unique texture that is versatile as a breakfast or brunch dish, or even a dessert.

Servings: 15 servings (1 serving = 1 - 3.5 oz portion)
Streusel Topping
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Yellow Cake Mix (11152)
7.50 oz
1 1/2 cups
Butter, unsalted, cold
3 Tbsp
Lemon Curd
INGREDIENT
WEIGHT
MEASURE
Lemon juice, fresh
12 oz
1 1/2 cups
Granulated sugar
3.50 oz
1/2 cup
Egg yolks
3 oz
5 each
Butter, cold, diced
2 oz
1/4 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Place & Bake™ Blueberry Scone Freezer-to-Oven (08150)
1 lb 6.50 oz
6 each
Blueberries, fresh
6 oz
1 cup
Streusel Topping
  1. Combine cake mix and butter in large mixing bowl; stir until butter is fully incorporated.
  2. Set aside, or refrigerate until needed.
Lemon Curd
  1. Add lemon juice, sugar and egg yolks to heavy-bottomed sauce pan; stirring frequently, simmer on low heat for 12 minutes or until mixture is desired thickness.
  2. Remove from heat; fold in cold butter and allow to cool until needed.
Assembly
  1. Thaw scones covered, either 1 hour at room temperature or refrigerated overnight.
  2. Press scones evenly into bottom of heavily greased, 12-inch cast iron pan.
  3. Add Lemon Curd, blueberries, then Streusel Topping evenly over the entire skillet.
  4. Bake as directed below and allow to cool slightly; serve using a #10 scoop (3.5 oz).
BAKE:
TEMP
TIME
Convection Oven*
325°F
30-38 minutes
Standard Oven
375°F
40-44 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.

  • Try different fruit combinations for more variety if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 - 3.5 oz portion
Calories
330
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
260mg
11%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
3%
Sugars
23g
Protein
4g
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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