Mascarpone Mixed Berry Skillet Cake
Servings:
6 servings
prep time:
15 mins
cook time:
45 mins
Total time:
1 hour 0 mins
Ingredients
-
1 cup all-purpose flour
-
⅔ cup granulated sugar
-
½ teaspoon salt
-
1 teaspoon baking powder
-
Vermont Creamery Mascarpone, at room temperature
8 ounces
-
2 eggs, at room temperature
-
Vermont Creamery Unsalted Cultured Butter, melted
3 ounces
-
1 tablespoon lemon juice
-
1 teaspoon vanilla extract
-
⅔ cup fresh blueberries
-
⅔ cup fresh raspberries
-
1 tablespoon powdered sugar (optional)
Directions
- Heat oven to 350°F.
- In a small bowl, combine the flour, sugar, salt, and baking powder; mix together with a whisk.
- In a medium bowl, combine the melted butter, mascarpone cheese, eggs, lemon juice and vanilla; whisk until smooth.
- Pour the dry ingredients into the wet ingredients and combine with a spatula.
- Fold in about half of the berries, using a light hand so you don’t smash them.
- Grease an 8” or 9” cast iron skillet.
- Pour batter into prepared pan and sprinkle the remaining berries on top.
- Bake until an inserted toothpick comes out clean, about 45 minutes.
- Let cool on a wire rack completely before dusting with powder sugar and slicing. Serve warm or room temperature.
