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Blackberry- Lemon Pudding Cake

Not quite a pudding, and not quite a cake...

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 witha mixer at high speed until foamy. Add ¼ 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.

Servings: 5

Yield: Serving size: 1 cup

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