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