Butter the interior of six 1-cup ramekins. Reserve.
Combine sugar and ground cinnamon topping thoroughly. Reserve
Evenly distribute the blackberries into the prepared ramekins.
Sprinkle 1 tablespoon of sugar over each ramekin of berries.
Sprinkle 1/2 teaspoon of lemon zest over each ramekin of berries.
Break egg into a medium-sized bowl.
Whisk until the egg is creamy in color.
Add brown sugar to egg and whisk until sugar is dissolved and mixture is smooth.
Add cool, melted butter to eggs and sugar. Whisk to combine.
Add milk to wet ingredients. Whisk to combine.
Sift together the flour, baking powder, and salt. Whisk to combine thoroughly.
Add 1/3 cup of the dry ingredients to the wet ingredients. Whisk until thoroughly combined before adding the next 1/3 cup of dry ingredients. Continue until all of the dry ingredients have been incorporated into the batter.
Top each ramekin with approximately 1/4 cup of batter, until all of the batter is evenly distributed over the ramekins of berries.
Sprinkle 1/4 teaspoon of cinnamon sugar over the batter in each ramekin.
Place ramekins in the preheated oven in the middle of the middle rack.
Bake 30 – 35 minutes or until the crust is golden and a toothpick inserted just into the crust comes out clean.
Remove from the oven and allow the puddings to cool until warm.
Leave puddings in ramekins or unmold by running a sharp knife around the edge, placing a saucer over the top, inverting and tapping the bottom until the pudding drops down onto the saucer, placing the serving plate over the bottom of the pudding and inverting so the top is up on the serving plate.
