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Blackberry-Lemon Pudding Cake

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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

Details

Servings 1

Preparation

Step 1

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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