Lemon Berry Pudding Cake

• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 large egg yolk
• 2 tsp finely grated lemon zest
• 3 Tbsp fresh lemon juice
• 2 Tbsp butter
• 3 large egg whites
• 2 cups fresh or frozen (not thawed) blueberries
• 1 cup strawberry fruit spread

1. Preheat oven to 350 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
2. Combine sugar and flour in small bowl.
3. Combine milk, egg yolk, lemon zest, lemon juice and butter in large bowl. Add sugar mixture to milk mixture; stir until just blended.
4. Beat egg whites in medium bowl until stiff, but not dry. Gently fold beaten egg whites into milk mixture; spread batter into bottom of prepared baking dish. Place dish in 13 x 9-inch baking pan, pour 1 inch hot water into outer pan. Bake 15 minutes.
5. Melt fruit spread. Drop blueberries evenly over top of cake; carefully brush blueberries with fruit spread. Bake until set and lightly golden, about 35 minutes.
6. Let pudding cool slightly; serve warm or chilled.

granulated sugar, allpurpose, milk, egg yolk, lemon zest, lemon juice, butter, egg whites, blueberries, strawberry fruit spread

Taken from www.epicurious.com/recipes/member/views/lemon-berry-pudding-cake-51332131 (may not work)