Blackberry Skillet Pound Cake – Vanilla pound cake is loaded with fresh blackberries, sprinkled with a sugar crust and baked to perfection in a cast-iron skillet.
Berry season is winding down, which makes me so sad. But rather than be sad that it’s ending, I’m going to celebrate them in a new recipe today. This recipe is for my Blackberry Skillet Pound Cake. I love this cake because it’s so simple to throw together (one-bowl prep!) and comes out crispy on the edges and super moist on the inside.
Rather than rant and rave on this cake in words, I’m gonna let these photos speak for themselves.
The easiest pound cake you’ll make
Unlike other cakes, this cake can be made with one bowl. No need to mix the dry ingredients in a separate bowl before adding them to the wet ingredients. Hurray for less dishes to wash!
To make the batter, you start with sugar and butter and cream it together until super fluffy. This is important because it produces a lightly pound cake. There are no leveners in this recipe (no baking powder; no baking soda) so this helps the cake rise.
Next you’ll add in the eggs one at a time, along with sour cream and vanilla extract. Finally, the salt and flour are mixed in to complete the batter. Blackberries are folded in to ensure they are kept whole. If you mix them in with the mixer, they could break into pieces and turn your batter purple.
The batter is then spread into a greased skillet, covered with turbinado sugar, and baked for about an hour. Pound cake is pretty thick so it needs a while to bake. It’ll be ready when the top is golden brown and the center is no longer wet.
Tips & Tricks
- A skillet will make the cake cook evenly and produce a nice crust with a moist center. However, if you can’t use a skillet, the best pan is probably a 9×9 pan. I haven’t tested this myself so try it at your own risk. You definitely won’t get the same crust but the cake will taste the same.
- I don’t recommend using frozen berries for this cake because frozen berries don’t have that much flavor. Since blackberries are the centerpiece of the cake, flavor is so important. If you can’t find fresh blackberries, you can interchange with any fresh berry on hand – strawberries, raspberries, blueberries, etc.
- The turbinado sugar crust on top is so important. The sugar caramelizes slightly to make the crust perfectly crispy and sweet. Since we don’t sweeten the berries, this sweetness is necessary. Do not skip this step!
- Cast-iron skillets are not coated with any nonstick coating. Therefore, it’s sooooo important to grease the skillet before adding the batter. Otherwise, that cake may never come out.
Blackberry Skillet Pound Cake
- 13 tablespoons butter unsalted, softened (divided)
- 1½ cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1½ cup all-purpose flour
- ¼ teaspoon salt
- 1 pound fresh blackberries
- 2 tablespoons turbinado sugar
- Preheat oven to 325 degrees. Add one tablespoon to 9-inch cast-iron skillet and spread all over the bottom and the edges. Set aside.
- Place remainder of the butter in bowl of a stand mixer. Add sugar and then cream together with a paddle attachment for 2-3 minutes. Add eggs one at a time. Add vanilla and sour cream and beat together until smooth. Add flour and salt and mix just until combined. Fold in blackberries.
- Pour batter into prepared skillet. Spread into one even layer. Sprinkle with turbinado sugar all over the top. Bake in preheated oven until cake is golden brown on top and cooked through, about 1 hour. Remove from oven and let sit for 1 hour before cutting.
- Serve pound cake slightly warm or room temperature.