Blackberry-Lemon Pudding Cake

Randy Mayor; Jan Gautro

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 6g
  • Carbohydrate: 51.2g
  • Fiber: 3.3g
  • Cholesterol: 89mg
  • Iron: 0.8mg
  • Sodium: 198mg
  • Calcium: 86mg

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

Preparation

  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.
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