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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325ºF. Butter a 2-quart soufflé dish. In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice. Add sugar, flour and salt and whisk until smooth.

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  • Beat egg whites until firm peaks form. Fold one-quarter of beaten egg whites into lemon mixture, then gently fold in remaining whites. Pour batter into baking dish; transfer dish to a large roasting pan. Pour enough hot water into roasting pan to reach halfway up sides of baking dish. Sprinkle blueberries over pudding.

  • Bake until top is puffed and light brown, about 45 minutes. Remove from water bath and let cool 10 minutes. Sprinkle with confectioners' sugar and serve.

Nutrition Facts

224 calories; fat 6g; saturated fat 3g; protein 5g; carbohydrates 39g; fiber 1g; cholesterol 90mg; sodium 193mg.
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