See Also: Cakes · Cooking Club · Desserts
Bumbleberry Dessert (full skillet for full moon!)
From Dorothy McNett's recipes at www.dorothymcnett.com. I call this a picnic dessert as you can make it at home in a heavy skillet like a cast iron pan and then take it to the picnic and warm it up on the campfire if available or just invert and serve it at room temperature.
1/4 cup unsalted butter
juice of 1 lemon (save the zest)
3/4 cup raw sugar
1/2 teaspoon sea salt
2 cups of mixed fresh berries (blueberries, raspberries, strawberries, blackberries....the combo makes what we know as Bumbleberries)
the reserved zest of the lemon
1/2 cup unsalted butter, softened
1 cup raw suigar
2 eggs
1 1/2 teaspoons vanilla bean paste or vanilla extract
1 1/3 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup buttermilk
Preheat oven to 350 degrees. Melt the 1/4 cup butter in a 10 inch skillet, cast iron if you have it. Stir in lemon juice, sugar and salt. Cook and stir about 1 - 2 minutes to dissolve the sugar and to make a nice bubbly syrup. Set aside. In a bowl toss together the berries and the lemon zest and then arrange them over the syrup in the skillet. Set aside. In a batter bowl using an electric beater, blend the softened butter with the 1 cup sugar until nice and light and fluffy, several minutes. Blend in eggs and vanilla. In another bowl whisk together the flour, baking powder, soda, and salt and using a spatula fold it into the egg mixture along with the buttermilk. Spoon batter over the berries. Bake 40 - 45 minutes or until nicely browned. Remove from oven and allow to cool in the pan about 30 minutes or so When ready to serve, invert onto a serving platter. (Before inverting if the cake was made several hours ago, simply place the skillet on a burner and heat 1 - 2 minutes or so and then invert.)
Recipe created 2018-05-19.
