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‎Cast Iron Cooking

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  • 2 sticks butter
  • 2 cups flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cup milk
  • 1 egg
  • 4 cups fresh blackberries or 2 bags frozen (thawed)
  • 1/2 cup sugar
  • 1 1/2 teaspoons fresh grated lemon zest
  • 1 teaspoon cinnamon



Step 1

Melt butter in a 12” Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blackberries and drain.

In a large bowl combine blackberries, sugar and lemon zest; stir to coat blackberries. Let rest.

In a separate bowl, combine flour, sugar, baking powder, salt, milk, and egg; mix until smooth.

Pour batter over melted butter – do not stir.

Carefully spoon blackberries over top of the batter – do not stir.

Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 35-45 minutes rotating the oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or serve with vanilla ice cream.

Serves: 10.

I did not use cinnamon. I mixed 1 1/2 stk butter into the batter. I melted half stick in the heated skillet poured batter over that then added the blackberries. Baked at 350 for 1 hr with receipts.

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