The great thing about it is that you simply stir together a few dry ingredients in one bowl, a few wet ingredients in another, and then whisk the two together. Scrape that batter into a skillet, scatter the berries on top, finish with a sprinkling of sugar and bake for less than an hour

Ingredients

  • 1 ¼ cups all-purpose flour (gf is fine)
  • 1/ 2 cup yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 cup sugar, plus 2 tbsp
  • 1/ 2 cup buttermilk
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 7 tbsp unsalted butter, melted
  • ¼ cup sugar for sprinkling
  • 1 tbsp unsalted butter, for greasing skillet
  • 18 oz blackberries
  • 2 tbsp fresh lemon juice
  • Chilled heavy cream, for serving

Directions

1. Preheat oven to 375º.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar.
3. In another bowl, whisk together buttermilk, eggs, lemon zest, vanilla and melted butter. Whisk this into the flour mixture, blending well.
4. Place remaining tablespoon butter In a 10" cast-iron skillet and heat in the oven until butter melts, above 5 minutes. Remove from oven (with a potholder!) and swirl to coat bottom of pan.
5. Scrape batter into the skillet and evenly scatter 12 ounces of blackberries on top. Sprinkle with remaining 1/4 cup sugar.
6. Place a baking sheet on the lower rack to catch drips and the skillet on the rack above. Bake until top is evenly browned, about 50 minutes. Remove from oven and cool.
7. While cake is baking, toss remaining blackberries with lemon juice and set aside.
8. Serve cake warm or at room temperature with fresh blackberries and a generous pour of heavy cream over the top.

Notes

While the cake was baking, I squeezed lemon juice over a bowl of fresh blackberries and let them macerate. By the time I served dessert, the berries had released their juices and made a beautiful sauce. I spooned this over each slice and also poured some heavy cream on top. The cake absorbed most of the liquid without becoming overly sodden. The fresh blackberries played off the sweeter intensity of the roasted ones. The cream sealed the deal.

Categories
Dessert
MacGourmet downloadBlackberry Skillet Cake. To import, drag image to your MacGourmet recipe box.

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Servings/Yield

Course