• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Blackberry-Lemon Pudding Cake

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1/4 c All-Purpose Flour
  • 2/3 c Granulated Sugar
  • 1/8 ts Salt
  • 1/8 ts Ground Nutmeg
  • 1 c Low-Fat Buttermilk
  • 1 ts Grated Lemon Rind
  • c Fresh Lemon Juice
  • 2 tb Stick Margarine Or Butter;
  • -Melted
  • 2 lg Egg Yolk
  • 3 lg Egg Whites; Room Temperature
  • 1/4 c Granulated Sugar
  • 1 1/2 c Blackberries; Blueberries Or
  • -Raspberries
  • Cooking Spray
  • 3/4 ts Powdered Sugar


Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level
with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg
into a large bowl; add buttermilk, lemon 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 tbsp. 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 in larger pan to depth of 1
inch. Bake at 350 for 35 minutes or until cake springs back when touched
lightly in center. Sprinkle with powdered sugar. Serve warm.

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