Ingredients for Blackberry Lemon Pudding Cake
- All Purpose Flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- Ground Nutmeg
- Low Fat Buttermilk
- Zest of 1 lemon
- Fresh Lemon Juice
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large egg yolks
- 3 large egg whites
- 1 1/2 cups fresh blackberries
- Cooking Spray
- Powdered sugar, for dusting
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How to Make Blackberry Lemon Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Whisk together 2 cups flour, 1 cup granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg in a large bowl.
- In a separate bowl, whisk together 1 cup buttermilk, lemon zest, 1/4 cup lemon juice, 1/2 cup melted butter, and 3 egg yolks until smooth.
- In a clean bowl, beat 3 egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold one-fourth of the egg white mixture into the buttermilk mixture to lighten it.
- Gently fold in the remaining egg white mixture until just combined.
- Fold in 1 1/2 cups fresh blackberries.
- Pour batter into the prepared baking pan.
- Place the baking pan in a larger roasting pan.
- Pour enough hot water into the larger pan to come halfway up the sides of the smaller pan (about 1 inch).
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before dusting with powdered sugar and serving warm.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
167g
Fat
19g
Carbs
16g
