Blackberry Lemon Pudding Cake

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From cooking light.

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Steps

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Preheat oven to 350.

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Lightly spoon the flour into a dry measuring cup , and level with a knife.

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Combine the flour , 2 / 3 cup granulated sugar , salt , and nutmeg in a large bowl.

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Add the buttermilk , lemon rind , lemon juice , butter , and egg yolks , stirring with a whisk until the mixture is smooth.

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Beat egg whites with a mixer at high speed until foamy.

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Add 1 / 4 cup granulated sugar , 1 tablespoon at a time , beating until stiff peaks form.

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Gently stir one-fourth of egg white mixture into the buttermilk mixture.

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Gently fold in remaining egg white mixture.

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Fold in blackberries.

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Pour the batter into an 8-inch square baking pan coated with cooking spray.

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Place in a larger baking pan.

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Add hot water to larger pan to depth of 1 inch.

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Bake at 350 for 35 minutes or until the cake springs back when touched lightly in center.

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Sprinkle cake with powdered sugar.

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Serve warm.

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Ingredients

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all-purpose flour, granulated sugar, salt, ground nutmeg, low-fat buttermilk, lemon rind, fresh lemon juice, butter, egg yolks, egg whites, blackberries, cooking spray, powdered sugar