Summer Skillet Cake with Blackberries, Almonds, and Thyme

Summer Skillet Cake with Blackberries, Almonds, and Thyme

Recipe by Maria Speck
Course: DessertDifficulty: Easy


Prep time


Cooking time



Creamy golden Khorasan wheat (Kamut) flour is my choice of flour for sunny summer cakes. In this easy skillet cake, I pair it with fresh blackberries for a joyful everyday dessert that will also shine on a Sunday. This is a light cake with a fine crumb, moistened in spots by the fresh berries. It bakes up with such ease that you want to make it all summer. Raspberries are splendid here as well so would be a mix of fresh berries you bring home from your local market.


  • 125 grams Maine Grains Ancient Kamut Flour (plus extra for the pan)

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda (slightly heaped)

  • 1/4 teaspoon fine sea salt

  • 55 grams unsalted butter (softened and cut into pieces, plus 1 teaspoon for the pan)

  • 100 grams cane sugar

  • 1 large egg (lightly beaten, at room temperature)

  • 150 grams full-fat yogurt (at room temperature, plus 0.5-1 tablespoon more, as needed)

  • 140 grams fresh or frozen blackberries (do not thaw if using frozen)

  • 15 grams lightly toasted sliced almonds (for garnish)

  • 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried)

  • 2 teaspoons turbinado sugar (for sprinkling)

  • Confectioners’ sugar (for dusting)


  • Heat the oven to 350°F with a rack in the center. Butter the bottom and sides of a 10-inch cast-iron skillet and dust with flour, tapping out any excess.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric hand mixer on medium speed, beat the butter and sugar until pale and fluffy, 3 to 5 minutes, cleaning the sides as needed in between. Add the egg and beat until well incorporated, 1 minute.
  • Reduce the speed to low and add about one third of the flour mixture (a half cup measure helps), followed by about half the yogurt. Repeat, and end with the remaining one third of the flour mixture, scraping sides as needed. The batter should be thick but spreadable. If not, stir in 1/2 to 1 tablespoon more yogurt. Briefly beat for about 15 more seconds on medium speed to blend. Switch to a silicon spatula and reach all the way to the bottom of the bowl to make sure ingredients are well incorporated before scraping the batter evenly into the prepared skillet, smoothing the surface.
  • Scatter the fresh or frozen berries evenly across the surface, lightly pressing them in. Sprinkle with the nuts, followed by the thyme leaves, and the turbinado sugar.
  • Bake until the cake has risen nicely, and the surface is evenly light golden-brown with darker edges, rotating the pan halfway, about 30 to 35 minutes. A toothpick or cake tester inserted near the center should come out dry, at most with a crumb or two. During baking, the fruit will sink into the batter unevenly, enhancing the cake’s rustic beauty.
  • Place the pan on a wire rack to cool slightly, about 10 minutes, before cutting into 8 wedges, using a long sharp knife. Serve warm, dusted with confectioners’ sugar and garnished with thyme leaves. If serving later, at room temperature, cover the pan with a dish cloth to avoid moisture loss during cooling.


  • This cake can be baked up to 8 hours ahead. Refrigerate leftover slices in a sealed container for up to 2 days.

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