Place a 9 inch cast iron skillet over medium heat. Add one stick of butter, brown sugar and cinnamon. Stir. Let it cook, stirring occasionally, until mixture has melted and starts to bubble. Remove from heat.

Cream five tablespoons butter and granulated sugar with an electric mixer.

Mix flour and lemon zest in a bowl.

Lightly stir together buttermilk, eggs and vanilla.

Alternate adding dry ingredients and wet ingredients to the creamed mixture. Mix well after each addition. Start and end with dry mixture.

Evenly scatter frozen berries over caramel mixture in cast iron skillet.

Carefully spread batter evenly over berries.

Place skillet on a baking sheet covered in foil to protect from spills.

Bake in a 350 degree preheated oven for 55 minutes or until top in browned, center is set and springs back when touched.

Remove from oven and let cook for 5 minutes.

Gently run a knife along the edges of the cake to loosen.

Carefully place a serving plate on top of the skillet. Be careful, it’s still hot!

Flip the skillet and plate over. All the contents magically come out of the skillet and wind up looking perfect on the serving platter. AND….you don’t get burned.