Boysenberry Lemon Pudding Cake Recipe

Ingredients

• 1/4 c. All-Purpose Flour
• 2/3 c. Granulated Sugar
• 1/8 tsp Salt
• 1/8 tsp Grnd Nutmeg
• 1 c. Low-Fat Buttermilk
• 1 tsp Grated Lemon Rind c Fresh Lemon Juice
• 2 Tbsp. Stick Margarine Or possibly Butter
• Melted
• 2 lrg Egg Yolk
• 3 lrg Egg Whites
• Room Temperature
• 1/4 c. Granulated Sugar
• 1 1/2 c. Boysenberries
• Blueberries Or possibly Boysenberries Cooking Spray
• 3/4 tsp Powdered Sugar

Instructions

1. Preheat oven to 350.
2. Lightly sppon flour into a dry measuring c.; level with a knife.
3. Combine flour, 2/3 c. granulated sugar, salt, and nutmeg into a large bowl; add in buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk till smooth.
4. Beat egg whites at high speed of a mixer till foamy.
5. Add in 1/4 c. granulated sugar, 1 tbsp.
6. at a time, beating till stiff peaks form.
7. Gently stir one-fourth of egg white mix into buttermilk mix; gently mix in remaining egg white mix .
8. Mix in boysenberries.
9. Pour batter into an 8-inch square baking pan coated with cooking spray.
10. Place in a larger baking pan; add in warm water in larger pan to depth of 1 inch.
11. Bake at 350 for 35 min or possibly till cake springs back when touched lightly in center.
12. Sprinkle with powdered sugar.
13. Serve hot.