Dessert

Orange-Blueberry Pudding Cake

Name: Orange-Blueberry Pudding Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 cup fresh blueberries; 2 tablespoons butter, melted; 3 large egg whites; 2 large egg yolks; 1/4 cup all-purpose flour; 2 tablespoons fresh lemon juice; 1 cup low-fat buttermilk (1%); 1/4 cup orange juice; 1 1/2 teaspoons grated orange rind; 1/2 teaspoon powdered sugar; 1/4 cup sugar; 2/3 cup sugar; 1 teaspoon vanilla extract

4 October 2026

Not yet ratedRate Recipe

Total Time60 Mins

Serves6

Per Serving$0.67

Photo coming soon

Orange-Blueberry Pudding Cake is a dessert that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 236 calories, 5g of protein, and 6g of fat per serving. For 67 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals.

Vegetarian Dessert Eggs

Method:

1
Preheat oven to 35
2
Lightly spoon flour into a dry measuring cup; level with a knife.
3
Combine flour and 2/3 cup sugar in a large bowl; add buttermilk and next 6 ingredients, stirring with a whisk until smooth.
4
Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Fold in blueberries.
5
Pour into an 8-inch square baking pan coated with cooking spray.
6
Place pan in a larger baking pan; add hot water to larger pan to a depth of 1 inch.
7
Bake at 350 for 40 minutes or until cake springs back when lightly touched in center. Sift powdered sugar over top.
8
Serve warm or at room temperature.