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Yield: 8 servings . Recipe from foodnetwork.com.
Cake Batter Ingredients 4 tablespoons unsalted butter, at room temperature, plus more for the skillet 1-2/3 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup granulated sugar Finely grated zest of 1 large lemon 1 large egg 1/2 cup whole milk 3 cups fresh blueberries, or a mix of blueberries, blackberries and quartered (hulled) strawberries Topping Ingredients 1/4 cup granulated sugar 2 tablespoons packed light brown sugar 3 tablespoons all-purpose flour 1/4 teaspoon grated nutmeg Pinch of ground ginger Pinch of kosher salt 2 tablespoons unsalted butter, cubed and at room temperature Nutritional info Calories 332 Fat 10g Sodium 7mg Carbohydrates 57g Protein 5g Sugar 32g Sodium 220mg |
Directions
- Position rack in the middle of oven and preheat to 375° F. Butter the bottom and sides of a 10-inch cast-iron skillet.
- For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it’s okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
- For the topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
- Bake until top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with your favorite ice cream.
