Blackberry Lemon Pudding Cake

Name: Blackberry Lemon Pudding Cake
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 butter, melted; 2 large egg yolks; 3 large egg whites; 1/4 cup granulated sugar; 1 1/2 cups blackberries; cooking spray; 3/4 teaspoon powdered sugar

14 ingredients

4 steps

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 butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
cooking spray
3/4 teaspoon powdered sugar

Directions

1

Preheat oven to 350.
2

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
3

Beat egg whites with a mixer at high speed 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 the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
4

Pour the 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 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.