Blueberry & Raspberry Baked Pudding Cake

Preheat oven to 350ºF. Grease a deep sided 8-inch baking dish. Put the berries in the dish and squeeze lemon juice over berries. Stir and set aside.

In a medium mixing bowl, whisk together flour, 1/2 cup of the sugar and baking powder. Add the melted butter and yogurt. Mix until you have a thick batter. Spoon over the berries. You will need to smooth it out evenly, as the batter is quite thick. Don’t worry if some of the berries are peeking through.

In a separate bowl, whisk together cornstarch and remaining sugar. Sprinkle this evenly over the batter and pour over boiling water. Bake for approximately 30–35 minutes. A toothpick inserted in the cake part should come out clean.