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Cast Iron Skillet Blackberry Pound Cake

skillet blackberry pound cake-8-355708-edited.jpg


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


  • 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

prep time
total time
CALORIESper serving
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skillet blackberry pound cake-6-407360-edited.jpg
15 minutes
50 minutes
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