Orange-Blueberry Pudding Cake



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

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes

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


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


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.