Berry Lemon Pudding Cake Recipe

Ingredients for Berry Lemon Pudding Cake

• 1 ½ cups all-purpose flour
• Sugar
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup buttermilk
• Fresh Lemon Zest
• ¼ cup fresh lemon juice
• 6 tablespoons (3 ounces) unsalted butter, melted
• Eggs
• Blueberries
• Cooking Spray
• Powdered sugar, for dusting (optional)

How to Make Berry Lemon Pudding Cake

1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
3. In a separate bowl, whisk together 1 cup buttermilk, the zest of 1 lemon, ¼ cup fresh lemon juice, 6 tablespoons (3 ounces) unsalted butter, melted, and 3 large egg yolks until smooth.
4. In a clean bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
5. Gently fold ¼ of the egg white mixture into the buttermilk mixture to lighten it. Then, gently fold in the remaining egg white mixture until just combined.
6. Gently fold in 2 cups of fresh or frozen berries (any variety or combination).
7. Pour batter into the prepared baking pan.
8. Place the baking pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan (this creates a water bath for even baking).
9. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool completely in the pan before serving. Dust with powdered sugar, if desired. Serve warm or at room temperature.