Blackberry-Lemon Pudding Cake

Ingredients

• 1.5 cups blackberries 
• 3 large egg whites at room temperature
• 2 large egg yolks 
• 0.3 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.7 cup granulated sugar 
• 0.1 teaspoon ground nutmeg 
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 cup buttermilk low-fat
• 2 tablespoons butter melted
• 0.8 teaspoon powdered sugar 
• 0.1 teaspoon salt 

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

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