Buttermilk Lemon Pudding Cake with Blackberry Sauce

Name: Buttermilk Lemon Pudding Cake with Blackberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces blackberries frozen, thawed; 1/4 cup sugar; 1 tablespoon liqueur grand marnier or cointreau, orange flavor; 1 teaspoon lemon juice fresh; ⅔ cup sugar; 1/4 cup flour, all-purpose; 7 tablespoons lemon juice fresh; 1/4 cup butter melted, hot; 1 tablespoon lemon zest grated; 3 large egg yolks; 1 1/2 cups buttermilk; 3 large egg whites; 1/4 cup sugar; 1 x powdered sugar; 1 x blackberries whole

Servings: persons

16 ounces blackberries frozen, thawed
1/4 cup sugar
1 tablespoon liqueur grand marnier or cointreau, orange flavor
1 teaspoon lemon juice fresh
⅔ cup sugar
1/4 cup flour, all-purpose
7 tablespoons lemon juice fresh
1/4 cup butter melted, hot
1 tablespoon lemon zest grated
3 large egg yolks
1 1/2 cups buttermilk
3 large egg whites
1/4 cup sugar
1 x powdered sugar
1 x blackberries whole

1
FOR SAUCE: Puree berries with sugar, Grand Marnier and lemon juice in blender.
2
Strain sauce through fine sieve to remove seeds.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.)
5
FOR CAKE: Position rack in center of oven and preheat to 350F (180C).
6
Butter 6- to 8-cup glass loaf dish.
7
Blend 23 cup sugar and flour in large bowl.
8
Mix in lemon juice, butter, lemon peel and egg yolks.
9
Stir in buttermilk.
10
Beat egg whites in medium bowl until soft peaks form.
11
Gradually add 1/4 cup sugar, beating until stiff peaks form.
12
Fold whites into buttermilk mixture.
13
Pour batter into prepared loaf dish.
14
Place dish in large baking pan.
15
Pour enough hot water into baking pan to come halfway up sides of loaf dish.
16
Bake until top of cake is light golden, about 1 hour 10 minutes.
17
Remove loaf dish from water bath.
18
Let cool at least 15 minutes.
19
Dust cake with powdered sugar.
20
Spoon hot or warm cake into deep bowls.
21
Drizzle with sauce and garnish with berries.
22
Pass extra sauce separately.

1287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 16 ounces blackberries frozen, thawed, 1/4 cup sugar, 1 tablespoon liqueur grand marnier or cointreau, orange flavor, 1 teaspoon lemon juice fresh, and more.

Yes, Buttermilk Lemon Pudding Cake with Blackberry Sauce 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.

That's it — enjoy your meal!