Boysenberry Lemon Pudding Cake Recipe

• 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

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.

allpurpose flour, sugar, salt, nutmeg, buttermilk, lemon rind c, margarine, egg, egg whites, sugar, blueberries, sugar

Taken from cookeatshare.com/recipes/boysenberry-lemon-pudding-cake-90029 (may not work)