Blackberry Skillet Cake
Serve warm with whipped cream or a BIG scoop of vanilla ice cream!!
Servings: 8
Ingredients
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 10 T. unsalted butter room temperature, divided
- 3/4 c. granulated sugar
- 2 lg. eggs room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. grated lemon zest
- 1/2 c. milk room temperature
- 1/3 c. brown sugar
- 3 c. blackberries
Instructions
- Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking powder, and salt, set aside.
- In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
- In a 10-inch cast iron skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
- Pour batter over berries and smooth the top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature with whipped cream or a big scoop of vanilla ice cream!
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