• Preheat oven to 350°
• In a 10" cast iron skillet, spray with a baking spray or use a little shortening or oil rubbed on bottom and sites so the cake comes out easily.
• In a larger bowl (with a mixer or whisk) beat the butter and sugar until fluffy.
• Add in eggs one at a time mixing each well.
• Mix in vanilla.
• Mix the flour with baking soda, then add half the flour mixture.
• Add in the buttermilk and mix well.
• Then add in the remaining flour mixture and continue mixing until the batter is creamy and well blended.
• Pour the batter into a 10" skillet and bake at 350° for 30 minutes or until a toothpick comes out clean.
• Allow cake to cool at least 15 minutes, if you want to serve it warm or cool completely.
• If you put the icing on a warm cake it will be thin, but taste amazing.

icing

• Place the blackberries in a microwave-safe bowl and heat for 20 seconds on high.
• Press the berries through a fine strainer.
• In a bowl with a spatula mix the powdered sugar with buttermilk, lemon juice, and blackberries juice until smooth. You can adjust hte glaze thinner with more liquid or thicker with a little more powdered sugar if necessary.