Blackberry skillet cake from Everyday food and tested by my family who gives it a thumb up

1 1/2 cups all purpose flour (spooned and leveled)
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
10 Tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperatures
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk at room temperatures
1/3 cup brown sugar
3 cups blackberries.

Preheat oven to 350F Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat 6 Tablespoons butter and sugar until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined, With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.

2. In a 10 inch skillet, melt remaining 4 Tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat.

3. Pour batter over berries and smooth top, Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35-40 minutes rotating halfway through. Let cake cool in skillet on a wire rack five mintes. Run a knife around edges and carefully invert cake onto a serving plate  Serve warm or at room temerature.