Orange-Blueberry Pudding Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/4 cup all-purpose flour |
2/3 cup sugar |
1 cup low-fat buttermilk (1%) |
2 tablespoons butter, melted |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons grated orange rind |
1/4 cup orange juice |
1 teaspoon vanilla extract |
2 large egg yolks |
3 large egg whites |
1/4 cup sugar |
1 cup fresh blueberries |
cooking spray |
1/2 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 2/3 cup sugar in a large bowl; add buttermilk and next 6 ingredients, stirring with a whisk until smooth.
3. Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Fold in blueberries. Pour into an 8-inch square baking pan coated with cooking spray. Place pan in a larger baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 40 minutes or until cake springs back when lightly touched in center. Sift powdered sugar over top. Serve warm or at room temperature.
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