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Blackberry Skillet Cake

Serve slices of this cake solo, or try it with whipped cream, vanilla ice cream, or lemon sorbet. Enjoy leftovers with yogurt for a sweet breakfast the next morning.

  • Prep:
  • Total Time:
  • Servings: 8
Blackberry Skillet Cake

Source: Everyday Food, July/August July/August 2012


  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 10 tablespoons unsalted butter, room temperature, divided
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1/2 cup whole milk, room temperature
  • 1/3 cup dark-brown sugar
  • 3 cups blackberries


  1. Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. 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.

  2. In a 10-inch 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.

  3. Pour batter over berries and smooth 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.

Cook's Note

Top Secret
The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.


Reviews (17)

  • zooharris 28 Sep, 2013

    Great, easy dessert! My kids loved it and so did the neighbors!

  • faribaz 18 Sep, 2013

    scratch that. Right after my comment, the printer icon appeared.

  • faribaz 18 Sep, 2013

    I can't find anything on the brown bar that prints this recipe.

  • frazierak 17 Sep, 2013

    Print Instructions: At the top of the page is a brown bar and on the very right is the printer icon. It doesn't really look like a printer, but that's it. Also, totally love Sarah and watching her cook. This video is cute, but wouldn't bring me back day after day.

  • abbaink 16 Sep, 2013

    Two things: How do you print out the recipe? I wish there was a print button on the webpage somewhere. Second: I have made skillet cakes before I would like to try this with Figs. Anyone have any suggestions they would recommend beforehand?

  • Marizzle Dickinson 14 Sep, 2013

    The recipes are great, but Sarah is why I check them out everyday! If she wasn't doing them, I'd probably stop watching. I hope this isn't a permanent change.

    Also, all of the recipes I've made have been a huge success. I love that most are healthy and easy.

  • rubyt 13 Sep, 2013

    I like the recipe and will try it as it seem easy.
    I want to know why the videos are such a small part of the to the side??

    This one only had a written narrative and no Sarah.....why. I think Sarah is a great presenter and added some needed upbeat-ness to the site.
    Please have Sarah on the videos.

  • Gadgetgal1 13 Sep, 2013

    What a great cake, and can use our frozen blackberries from our bumper crop!
    Also, loved the drink and appetizer section from Everyday Food. Would suggest this as video once per week.
    Sarah rules, she is so much fun to watch.

  • RubyBlue37 13 Sep, 2013

    I agree with all the commenters who are demanding Sarah back in the videos! She was great. They were so fun! So much better video content than most magazines are producing.

  • gingersnap1969 13 Sep, 2013

    Sarah is a delight and I enjoy so many of her recipes...I have added several to my regular menus. Please keep her in your videos and let her be herself. My husband even watches Sarah cook and he can't boil water! Maybe he will take up cooking because of Sarah.

  • Oldskibunny 13 Sep, 2013

    To those who commented on Sarah's hair, you may not have meant to be mean, but you were mean, another mark of today's rude culture. Sarah is very experienced and a great cook and I have enjoyed learning from her. I love this blackberry skillet recipe and am making it tonight. I did miss Sarah's lively spirit and instructions during the recipe demo. She always makes me smile and feel enthusiastic about cooking.

  • nashvillechick 13 Sep, 2013

    Is this your new format? Where is Sarah? She is such a delight to watch and to listen to; this format doesn't come close.

  • gardengirl268 13 Sep, 2013

    Sarah did a good job of explaining, however, I and my students could not get past the rat nest of hair (not trying to be mean, but...). I use recipes from here, and I'm very glad to see the new instructional videos. Simple.

  • mrequejo 13 Sep, 2013

    We want Sarah. I love to watch her cook!!! She was why I watched!!! Want her back!!!

  • kandt 13 Sep, 2013

    We want Sarah!!

  • huckelb 13 Sep, 2013

    Ahhhhhh... Where was Sarah? Im not pleased with this instructional video without her! She is WHY I watch and try out the recipe's from Martha. Not to mention... This recipe is very pretty, but NOT easy as it implies in the title. I find MOST of Martha's "easy" recipe's to be anything but. On the contrary, when Sarah says it's easy, it generally IS. Please DO NOT remove Sarah from the narrative of your instructional videos. I will no longer prescribe if that happens. ;-(

  • beesRgr8t 5 Jul, 2012

    I used peaches fresh from a stand instead, and doubled the brown sugar due to the juicy peaches. Also in my 1959 Pillsbury Bakeoff book, I found a Penuche Candy Cake, which is a skillet cake with nuts instead of fruit. And it all sort of reminds me of a pineapple upside down cake. It seems to me that a skillet cake can be adjusted to whatever is in season, fruits or nuts. Perhaps both? Even for using up leftover fruit, too?

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