Blackberry-Lemon Pudding Cake

Blackberry-Lemon Pudding Cake
Blackberry-Lemon Pudding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup all-purpose flour

  • 2/3

    cup granulated sugar

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon ground nutmeg

  • 1

    cup low-fat buttermilk

  • 1

    teaspoon grated lemon rind

  • 1/4

    cup fresh lemon juice

  • 2

    tablespoons stick margarine or butter melted

  • 2

    large egg yolks

  • 3

    large egg whites (at room temperature)

  • 1/4

    cup granulated sugar

  • 1 1/2

    cups blackberries, blueberries or raspberries

  • Cooking spray

  • 3/4

    teaspoon powdered sugar

Directions

Preheat oven to 350º. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350º for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm. Serving Size: 1 cup

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