This EASY and DELICIOUS Blackberry Skillet Cake takes just a few minutes of prep time and is made with simple ingredients you likely have on hand….flour, milk, butter and sugar.
You can substitute canned peaches (drain juice) or use any bag of frozen berries or even a can of fruit cocktail.
Those of you who have been coming here for awhile know we are no strangers to desserts made with Blackberries!
We LOVE Blackberries and even though they aren’t in season here until June/July we grabbed what the store had and went with it.
HERE IS WHAT YOU NEED TO KNOW TO GET STARTED:
- USE RECIPE #1 if you plan to use a 9 Inch Cast Iron Pan
- USE RECIPE #2 if you plan to use a Ceramic Baking Dish (Recommended Round Tart Pan or Quiche Pan)
- Preheat the CAST IRON PAN in the oven at 375 degrees with the butter in it before pouring the batter in.
- Be sure to BUTTER WELL all sides of the CAST IRON PAN or the CERAMIC BAKING DISH!
- If you don’t have Self Rising Flour see the notes section to Substitute with All Purpose Flour
This BLACKBERRY SKILLET CAKE is SOFT and NOT OVERLY SWEET! The edges turn a nice golden brown.
It’s best served WARM topped with ICE CREAM or WHIPPED TOPPING!
Sprinkle a bit of sugar on your BLACKBERRIES if you have any worries that they aren’t sweet enough.
We topped this with VANILLA BEAN ICE CREAM and SERVED RIGHT FROM THE CAST IRON PAN!
- 4 Tablespoons (1/2 stick) UNSALTED BUTTER
- 2 to 3 Cups of fresh or defrosted fruit such as blackberries, peaches, raspberries, blueberries or plums.
- 1 Cup of SUGAR (more for sprinkling)
- 1 Cup of SELF RISING FLOUR (See NOTES to substitute All Purpose Flour)
- 1 Cup of WHOLE MILK
- 1 Teaspoon of VANILLA EXTRACT (OPTIONAL)
- ¼ Teaspoon CINNAMON (OPTIONAL)
- Preheat oven to 375 degrees
- Place 4 tablespoons of butter in a large (9 or 10 inch) Cast Iron Skillet and place in the oven so the butter melts. This will take about 5 to 7 minutes.
- Whisk together the Flour in a medium bowl. If you are using All Purpose Flour instead of Self Rising Flour then add baking powder and salt at this step
- Add Sugar, Milk, Vanilla and Cinnamon and stir until well incorporated
- Remove the preheated cast iron pan from the oven (use a heat safe oven mitt) and CAREFULLY pour the batter into the skillet and sprinkle Blackberries on top.
- Bake (middle rack) for 40 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- Serve warm, straight from the skillet!
To substitute 1 cup of All Purpose Flour in place of 1 cup of Self Rising Flour just and 1½ teaspoons of Baking Powder and ¼ Teaspoon of Salt to 1 cup of All Purpose Flour.
- 1 stick of BUTTER (unsalted)
- 1¼ cup SUGAR (the ¼ is for sprinkling on top)
- 1 cup of SELF RISING FLOUR (If you only have All Purpose see NOTES for how to substitute)
- 2 cups of BLACKBERRIES (FRESH OR FROZEN). You may also substitute canned peaches (drain).
- Melt butter in a microwavable dish
- In a medium bowl whisk together Flour and Sugar. (1 cup) If substituting ALL PURPOSE FLOUR also add baking powder and salt at this step.
- Mix melted butter INTO the batter and stir
- Pour the batter into a buttered baking dish. It's best to use a ceramic smooth sided round tart pan OR a smooth sided quiche dish.
- Sprinkle top of batter with clean dry Blackberries and sprinkle ¼ cup of sugar over top
- Bake in preheated oven at 350 degrees for 1 hour or until golden or until a toothpick inserted in the center comes out mostly clean.
- Serve WARM with Ice Cream