Blackberry Lemon Pudding Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• 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

Recipe

• 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 mixture into the buttermilk mixture; gently fold in remaining egg 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.