A quick and easy pudding cake combining tart lemon and juicy blackberries with a self-saucing magic that creates a luscious syrup beneath a tender cake layer. Perfect for summer and minimal fuss.
Do not overmix the batter; a few lumps are fine. Use fresh lemon juice for best flavor. Let the cake rest after baking to thicken the sauce. Frozen blackberries can be used and often create a saucier layer. If the cake browns too fast, tent with foil halfway through baking. For gluten-free or dairy-free versions, substitute ingredients as suggested.
Keywords: blackberry pudding cake, lemon pudding cake, self-saucing pudding cake, summer dessert, easy berry dessert, quick pudding cake