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Orange-Blueberry Pudding Cake

Prep time 20 mins
Cook time 40 mins
Yield 6 servings (serving size: 1/6 of cake)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection