Blackberry- Lemon Pudding Cake

Yield: 5 Servings

Prep Time: 20 min

Cook Time: 35 min

Blackberry- Lemon Pudding Cake

A lovely, lighter, summery cake...


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 peel
1/4 cup freshly squeezed lemon juice
2 Tablespoon butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
3/4 teaspoon powdered sugar


1. Preheat oven to 350°F.

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 soft 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 the larger pan to depth of 1-inch. Bake at 350°F. for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 281
Fat per serving: 7.13g
Saturated Fat per serving: 3.85g
Sugar per serving: 42.24g
Fiber per serving: 2.56g
Protein per serving: 6.21g
Cholesterol per serving: 96.11mg
Carbohydrates per serving: 50g

WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 6.5

Source: (via Cooking Light )