Blackberry Lemon Pudding Cake Recipe

Name: Blackberry Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 white mixture into the buttermilk mixture; gently fold in remaining egg white 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 350u00b0 for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 2/3 cup granulated sugar, 1/8 teaspoon salt, 1/8 teaspoon ground nutmeg, and more.

Yes, Blackberry Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Lemon Pudding Cake

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