Close
Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| granulated sugar: 2/3 cup |
| salt: 1/8 tsp |
| ground nutmeg: 1/8 tsp |
| low fat buttermilk: 1 cup |
| lemon peel: 1 tsp |
| lemon juice: 1/4 cup (fresh) |
| salted butter: 2 Tbl (melted) |
| eggs: 2 (yolks, large) |
| eggs: 3 (whites, large) |
| granulated sugar: 1/4 cup |
| blackberries: 1 1/2 cups |
| cooking spray |
| powdered sugar (unsifted): 3/4 tsp |
Blackberry Lemon Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- 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.