Cast Iron Skillet Blackberry Pound Cake

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Prep Time15 min

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

Cast Iron Skillet Blackberry Pound Cake


    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
Cast Iron Skillet Blackberry Pound Cake

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!