Blackberry Lemon Pudding Cake

• 1/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup low-fat buttermilk
• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 2 tablespoons butter, melted
• 2 large egg yolks
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 1/2 cups blackberries
• cooking spray
• 3/4 teaspoon powdered sugar

1. Preheat oven to 350.
2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
3. Beat egg whites with a mixer at high speed until foamy. 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 the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
4. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350u0b0 for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

flour, granulated sugar, salt, ground nutmeg, lowfat buttermilk, lemon rind, lemon juice, butter, egg yolks, egg whites, sugar, blackberries, cooking spray, powdered sugar

Taken from www.food.com/recipe/blackberry-lemon-pudding-cake-153288 (may not work)