Cast iron skillets are making a massive comeback in the foodie world. Skillets are HOT (both literally and figuratively) and a must for the savvy cooker. While we love the taste of fresh berries, there’s something to be said for the way a warm, perfectly cooked blueberry or blackberry bursts in your mouth with juicy flavor! As summer comes to an end, treat yourself to a buttery blackberry pound cake cooked in your favorite cast iron skillet.
Cast iron skillets come in all shapes and sizes and are guaranteed to make your recipe Instagram-worthy. Large skillets are great when cooking for the entire family, but I love using mini skillets for the perfect individual-sized treat. Plus, skillets can be used on a stove top or in an oven!
I chose blackberries for this particular recipe, but you could try it with any of your favorite berries or even tree fruit. What berries will you use to top your pound cake? Let us know your top skillet dessert trips in the comment section below.
For the poundcake:
1 cup butter, softened
1 cup sugar
4 eggs (room temperature)
2 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
½ tsp kosher salt
6 oz container California Giant blackberries
Lemons (to zest at end on top)
Fresh California Giant blackberries
Preheat the oven to 325 degrees with cast iron skillet inside
With a stand or hand mixer, beat together the butter and sugar until fluffy (2-3 min)
Meanwhile, sift together flour, baking powder, and salt
Add in eggs to the butter mixture, one at a time, until well incorporated
Add vanilla and then lower the speed of the mixer
Slowly add in flour mixture until just incorporated. Do not overmix!
Grease the skillet with butter and dust with flour and then immediately pour in the pound cake mixture
Gently press the blackberries into the cake mixture, making a circle pattern
Bake for 35-40 minutes or until you test with a toothpick and it comes out clean
Let cool and then slice and serve with whipped cream or ice cream!