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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blackberry-Lemon Pudding Cake Recipe

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This recipe for Blackberry-Lemon Pudding Cake is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. flour
2/3 c. sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 c. butter milk
1 tsp. grated lemon rind
1/4 c. fresh lemon juice
2 T. melted butter
2 large egg yolks
3 large egg whites
1/4 c. sugar
1 &1/2 c.blackberries
cooking spray
1T powdered sugar

Directions:
Directions:
Preheat oven to 350º
Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 c. 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.

Beat egg whites with a mixer at high speed until foamy. Add 1/4 c. granulated sugar, 1 T. at a time, beating until stiff peaks form. Gently stir one-forth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in Blackberries.

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 1 inch. Bake at 350º for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
So So good one of my favorites!!
worth the effort!! You can always substitute other berries.

 

 

 

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