Cast Iron Skillet Blackberry Pound Cake

Name: Cast Iron Skillet Blackberry Pound Cake
Prep time: 15 min
Yield: 2
Ingredients: 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

Prep Time15 min

Serves2

Blackberries add tartness and pops of rich color to this Cast Iron Skillet Blackberry Pound Cake.

INGREDIENTS

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

To garnish:

Lemons (to zest at end on top)
Fresh California Giant blackberries

DIRECTIONS

- - 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!
- - Garnish with fresh blackberries and lemon zest

Cast Iron Skillet Blackberry Pound Cake

INGREDIENTS

For the poundcake:

To garnish:

DIRECTIONS

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