Blackberry-Lemon Pudding Cake

Cooking Light
5 servings (serving size: 1 cup)


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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


Preheat oven to 350°.

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.

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.

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.

Created date

January 1998

Nutritional Information

Calories 285
Caloriesfromfat 23 %
Fat 7.2 g
Satfat 1.7 g
Monofat 2.8 g
Polyfat 1.8 g
Protein 6 g
Carbohydrate 51.2 g
Fiber 3.3 g
Cholesterol 89 mg
Iron 0.8 mg
Sodium 198 mg
Calcium 86 mg