Blackberry-Lemon Pudding Cake
By Lv2Cook
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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