Blackberry Skillet Cake

Blackberries rarely make it home but when they do its fun to prepare them in an unexpected way. This recipe, courtesy of Martha Stewart, gives a twist to blackberries and is a wonderful breakfast treat for special guests or the grandkids. Enjoy!

What you need:

• 1 1/2 cups all-purpose flour (spooned and leveled)

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 10 tablespoons unsalted butter, room temperature, divided

• 3/4 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon grated lemon zest

• 1/2 cup whole milk, room temperature

• 1/3 cup dark-brown sugar

• 3 cups blackberries

• Lemon balm or mint

Directions:

• Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.

• In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.

• Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Garnish each serving with lemon balm or mint. Serve warm or at room temperature.

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