Berry Lemon Pudding Cake

Name: Berry Lemon Pudding Cake
Ingredients: 1/4 cup flour; 2/3 cup sugar; 1/8 teaspoon salt; 1/8 teaspoon nutmeg; 1 cup buttermilk (regular or low-fat); 1 teaspoon fresh lemon zest; 1/4 cup lemon juice; 2 tablespoons butter, milted; 3 large eggs, separated; 1/4 cup sugar; 1 1/2 cups blueberries (can also use black berries, boyesenberries etc); cooking spray; 2 tablespoons powdered sugar

13 ingredients

6 steps

Ingredients

1/4 cup flour
2/3 cup sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup buttermilk (regular or low-fat)
1 teaspoon fresh lemon zest
1/4 cup lemon juice
2 tablespoons butter, milted
3 large eggs, separated
1/4 cup sugar
1 1/2 cups blueberries (can also use black berries, boyesenberries etc)
cooking spray
2 tablespoons powdered sugar

Directions

1

Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth.
2

Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
3

Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
4

Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch.
5

Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
6

Let cool; serve warm, shift powdered sugar over top.