A delightful citrusy Blackberry juicy tart in a skillet. Adapted from a Martha Stewart recipe for Blackberry Buckle, I have added lime extract, grated zest and lime juice to ramp up the flavor
Gather ingredients and have 4 Cups of fresh Blackberries on hand
Melt butter stick in a 10" or 12" cast iron skillet, or an oven safe skillet
Grate lime zest from one lime into bowl
Place blackberries in a large bowl and mash lightly with a fork or potato masher; sprinkle with 1/4 C of sugar and squeeze lime juice from lime into blackberries; Let sit while the berries steep in the lime and sugar combination
In another bowl, whisk together flour, baking powder, and salt. Add sugar, milk, lime extract; mix until combined. Add melted butter to flour mixture and lime zest; stir until combined.
Pour mixture into hot skillet and add blackberries and their juices into the center. Sprinkle with sanding sugar. Bake skillet in 350 degree oven until top is golden brown for 50 to 55 minutes
Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream