Tuesday, June 16, 2009

Lemon Blueberry Pudding Cake

You know a recipe is good when your husband, after tasting the finished product, says "will you marry me?" This is one of those recipes. Surprisingly, it was so easy - our 6 yr old helped me make it this afternoon. If you love the combination of blueberries and lemon - this recipe won't disappoint you. It's tangy, lemony and very light.

Lemon Blueberry Pudding Cake

3 large eggs, separated

2 tbsp butter, melted and cooled

1 cup low-fat buttermilk

2 tsp grated lemon zest

1/2 cup lemon juice

3/4 cup granulated sugar

1/3 cup all purpose flour

1/4 tsp salt

1 cup fresh blueberries

1 tbsp confectioners' sugar


Preheat oven to 325 degrees. Butter a 2 quart souffle' dish. In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice. Add flour, sugar and salt and whisk until smooth.

Beat egg whites until firm peaks form. Fold one quarter of beaten egg whites into lemon mixture, gently fold in remaining whites. Pour batter into baking dish; transfer dish to a large roasting pan. Pour enough hot water into roasting pan to reach halfway up sides of baking dish. Sprinkle blueberries over pudding.

Bake until top is puffed and light brown, about 45 minutes. Remove from water bath and let cool 10 minutes. Sprinkle with confectioners' sugar and serve.

Enjoy! Thanks to All You magazine for a great summertime dessert.