Blackberry-Lemon Pudding Cake

Blackberry-Lemon Pudding Cake Recipe
Randy Mayor; Jan Gautro


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

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


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 butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
Cooking spray
3/4 teaspoon 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.

June 2001
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