Lemon-Blueberry Pudding Cake

Preheat oven to 350°F. Lightly coat an 8-inch square baking dish with cooking spray. Scatter 2 cups blueberries in the bottom of the prepared dish.

Rub 2 teaspoons lemon zest and ½ cup sugar together in a medium bowl with your fingertips until fragrant. Whisk in ½ cup all-purpose flour, ½ cup whole-wheat flour, 1 teaspoon baking powder and ¼ teaspoon salt until combined. Whisk in ½ cup milk, the melted butter, 1 teaspoon vanilla and ¼ teaspoon almond extract until mostly smooth. Dollop the batter over the blueberries and gently spread into an even layer.

In a 2-cup heatproof measuring cup, whisk 1 tablespoon lemon juice and 1½ tablespoons cornstarch together until smooth. Whisk in ½ cup boiling water and the remaining 3 tablespoons lemon juice and ¼ cup sugar. Slowly pour the mixture evenly over the batter (do not stir).

Bake until the top is golden, edges are bubbling and center springs back to the touch, 35 to 40 minutes. Let cool for 10 to 15 minutes before serving.