Blackberry-Lemon Pudding Cake

Desserts, Desserts.

Blackberry-Lemon Pudding Cake


Quantity Ingredients
1/4 cup 1/4 cup
2/3 cup granulated sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1 cup low-fat buttermilk
1 tsp grated lemon rind
1/4 cup fresh lemon juice
2 tbsp butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
Amount Cooking spray
3/4 tsp powdered sugar


Preheat oven to 350°. 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.

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.

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.

Yield: 5 servings (serving size: 1 cup)

CALORIES 285(23% from fat); FAT 7.2g (sat 1.7g,mono 2.8g,poly 1.8g); PROTEIN 6g; CHOLESTEROL 89mg; CALCIUM 86mg; SODIUM 198mg; FIBER 3.3g; IRON 0.8mg; CARBOHYDRATE 51.2g