A delightful dessert combining the tangy flavors of berries with a soft pudding-like cake.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Spread the blueberries and raspberries evenly in an 8x8 baking pan. Drizzle with lemon juice.
Use fresh berries for the best flavor, but frozen ones work in a pinch.
In a mixing bowl, combine the flour, baking powder, salt, cinnamon, and sugar.
Sift the dry ingredients to avoid lumps.
Add the milk, egg, melted butter, and vanilla extract to the dry ingredients and mix until smooth.
Do not overmix; a few lumps are okay.
Pour the batter over the berry layer, spreading it evenly.
Spread gently to avoid disturbing the berries.
Mix the sugar and cornstarch together and sprinkle over the batter.
Ensure an even distribution for consistent sweetness.
Pour the boiling water over the entire mixture without stirring.
Pour slowly to avoid displacing the topping.
Bake in the preheated oven for 40-50 minutes, or until the top is golden and the cake is set.
Check doneness by inserting a toothpick into the cake layer; it should come out clean.
Allow the cake to cool slightly before serving. Enjoy warm with a scoop of ice cream or whipped cream.
Letting the cake cool slightly helps the pudding layer set.
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