Blackberry Lemon Pudding Cake Recipe
Servings: 5
Ingredients
- 1/4 c. All-Purpose Flour
- 2/3 c. Granulated Sugar
- 1/8 tsp Salt
- 1/8 tsp Grnd Nutmeg
- 1 c. Low-Fat Buttermilk
- 1 tsp Grated Lemon Rind c Fresh Lemon Juice
- 2 Tbsp. Stick Margarine Or possibly Butter, Melted
- 2 lrg Egg Yolk
- 3 lrg Egg Whites, Room Temperature
- 1/4 c. Granulated Sugar
- 1 1/2 c. Blackberries, Blueberries Or possibly Raspberries Cooking Spray
- 3/4 tsp Powdered Sugar
Directions
- Preheat oven to 350. Lightly sppon flour into a dry measuring c.; level with a knife. Combine flour, 2/3 c. granulated sugar, salt, and nutmeg into a large bowl; add in buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk till smooth.
- Beat egg whites at high speed of a mixer till foamy. Add in 1/4 c. granulated sugar, 1 tbsp. at a time, beating till stiff peaks form. Gently stir one-fourth of egg white mix into buttermilk mix; gently mix in remaining egg white mix . Mix in blackberries.
- Pour batter into an 8-inch square baking pan coated with cooking spray.
- Place in a larger baking pan; add in warm water in larger pan to depth of 1 inch. Bake at 350 for 35 min or possibly till cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 5 servings | |
| Calories 275 | |
| Calories from Fat 63 | 23% |
| Total Fat 7.08g | 9% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.83g | |
| Cholesterol 86mg | 29% |
| Sodium 199mg | 8% |
| Potassium 190mg | 5% |
| Total Carbs 48.65g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 41.6g | 28% |
| Protein 6.1g | 10% |
