Blackberry-Lemon Pudding Cake

• 2 large eggs,
• 2 cups fresh blackberries
• 1-1/4 cups sugar, divided
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1/3 cup butter, melted
• 2 teaspoons grated lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1-1/4 cups boiling water
• 1/2 cup sliced almonds
• Vanilla ice cream

1. Preheat oven to 350u0b0. Place egg whites in a small bowl; let stand at room temperature while preparing batter. Place blackberries in a greased 8-in. square baking dish.
2. In a large bowl, whisk together 1 cup granulated sugar, flour, baking powder and salt. In another bowl, whisk together milk, melted butter, egg yolks, lemon zest and juice, and vanilla; add to dry ingredients, stirring just until moistened. With a clean bowl and clean beaters, beat egg whites until stiff peaks form; fold into batter. Spoon over berries.
3. Mix brown sugar, cinnamon and the remaining sugar; sprinkle over batter. Slowly pour boiling water over the top of the batter. Sprinkle with almonds.
4. Bake until a toothpick inserted into cake portion comes out clean. 45-50 minutes. Serve warm with ice cream.

eggs, fresh blackberries, sugar, flour, baking powder, salt, milk, butter, lemon zest, lemon juice, vanilla, brown sugar, ground cinnamon, boiling water, almonds, vanilla ice cream

Taken from www.tasteofhome.com/recipes/blackberry-lemon-pudding-cake/ (may not work)