Cast Iron Cooking
- 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
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.
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.