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Blackberry-Lemon Pudding Cake

Randy Mayor; Jan Gautro
Yield 5 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.