Blackberry-Lemon Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.
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