Orange-Blueberry Pudding Cake

Oxmoor House
6 servings (serving size: 1/6 of cake)


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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


Prep: 20 Minutes
Cook: 40 Minutes

Preheat oven to 350°.

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.

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.

Created date

March 2010

Nutritional Information

Calories 179
Fat 4.6 g
Satfat 2.4 g
Protein 3.8 g
Carbohydrate 31.5 g
Cholesterol 63 mg
Iron 0.4 mg
Sodium 87 mg
Caloriesfromfat 22 %
Fiber 0.7 g
Calcium 42 mg