Blackberry-Lemon Pudding Cake

Yield: 5 servings - 1 Cup each
Source: Cooking Light Magazine
Comments: You can buy frozen berries, if fresh are not available and I think it would work just fine. So far I have only made it with fresh.


1/3 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 (I used boysenberries)
Cooking spray
3/4 teaspoon powdered sugar


  1. Preheat oven to 350 degrees.
  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 berries.
  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 350 degrees for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.


Healthy Units: 5.5 per serving
Calories: 285, Fat: 7.2, Fiber: 3.3

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