Blackberry Lemon Pudding Cake

  • Here is a lovely, lighter, summer cake for you: Blackberry Lemon Pudding Cake

    Blackberry Lemon Pudding Cake recipe - from

    If you’re looking for a dessert to serve this summer… one that utilizes fresh berries and is soft and beautiful and works perfectly with just a bit of sweetened whipped cream… then this is your dessert!

    Blackberry Lemon Pudding Cake recipe - from

    This is indeed a cake… but you can see from the photo above that a pudding-like layer stays hidden underneath.

    Blackberry Lemon Pudding Cake recipe - from

    Serve it warm or cold- scooped onto a dish with a dollop of whipped cream.  It’s just the kind of dessert that is perfect for devouring after an evening of summer grilling.

    Blackberry Lemon Pudding Cake recipe - from

    Thank you to Tanya from the blog for shooting these beautiful photos of this Blackberry Lemon Pudding Cake for me.  I think she certainly was able to capture how delicious it is.

    Blackberry Lemon Pudding Cake

    Yield: 5 Servings

    Prep Time:20 minutes

    Cook Time:35 minutes

    • 1/4 cup all-purpose flour
    • 2/3 cup granulated white sugar
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • 1 cup low-fat buttermilk
    • 1 teaspoon grated lemon zest
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons butter, melted
    • 2 large Eggland's Best egg yolks
    • 3 large Eggland's Best egg whites
    • 1/4 cup granulated white sugar
    • 1 1/2 cups fresh 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 zest, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
    3. Beat the 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: 281, Fat: 7.13g, Saturated Fat: 3.85g, Sugar: 42.24g, Fiber: 2.56g, Protein: 6.21g, Cholesterol: 96.11mg, Carbohydrates: 50g
    • Weight Watchers POINTS per serving:  Freestyle SmartPoints: 6, SmartPoints: 13, PointsPlus: 8, Old Points Program: 6.5
    SOURCE: (via Cooking Light)

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  • Michelle wrote:

    I used a glass 8×8 pan with a metal water bath. Should I have used all metal pans?

    • Lori Lange wrote:

      Hmmm, I’m not sure. I wouldn’t think it would matter all that much – as long as it’s a bath!

  • Michelle wrote:

    Blackberry Lemon Pudding Cake
    After 35 minutes the bottom was runny, I put it back in for 20 more minutes. It was better. tasted delicious.

  • Susie | Novel Visits wrote:

    This one looks delicious! Blackberries and lemon…I want this for my birthday cake, please.