Preheat oven to 300 degrees. Spray 4 ramekins with nonstick baking spray and place into a larger baking dish. Pour water into the baking dish, reaching halfway up to the ramekins.
Add the melted butter, cassava flour, 1/4 cup sugar, lemon juice and zest, egg yolks, and lavender to a bowl. Mix to combine.
In a separate bowl add the egg whites and remaining sugar. With your mixer on high beat until stiff peaks form.
Carefully fold your egg white meringue mixture into the cake batter.
Divide the batter between the four prepared ramekins. Bake for 1 hour and 15 minutes or until the tops are golden brown.
Allow to cool for 15 minutes in the water bath before removing. Let cool for an additional hour.
Top pudding cakes with powdered sugar and a drizzle of blackberry sauce.
Blackberry Sauce
Add all of your ingredients to a saucepan and bring to a boil. Allow to cook for several minutes until slightly thickened.
Add blackberry mixture into a blender and blend until smooth.