Berry Lemon Pudding Cake

This pudding cake, or cobbler as some might call it, is the perfect dessert ... a hint of lemon, moist cake with a crispy edge and lots of saucy berry goodness!

Ingredients:
2 cups fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/3 cup sugar

Cake:
1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs
1 tsp lemon zest
1 tsp vanilla
1  1/4 cups flour
1  1/2 tsps baking powder
pinch salt
1/2 cup milk

Sauce:
3/4 cup water
1/4 cup lemon juice
1/3 cup sugar

Grease a 10" cast iron skillet or an 9" baking dish, then toss the berries with 1/3 cup sugar and pour them in. 
For the cake beat butter and sugar together then add eggs. Add zest and vanilla. Beat in the dry ingredients in 2 or 3 additions alternating with the milk. Spoon the batter over the berries.

In a saucepan boil the sauce ingredients together until the sugar is dissolved. Pour over the cake. This seems weird as the sauce is pretty watery but it works, trust me!

Carefully place the skillet or baking dish on a cookie sheet in the oven and bake at 350°F for 50-55 minutes for the 10" cast iron pan (maybe a little longer for an 9" baking dish)

Cool several minutes before serving

Serves 8-10

Adapted from: seasonsandsuppers.ca