Blackberry-Lemon Pudding Cake
I grew up in Texas, where every summer I looked forward to picking dewberries. The berries were so good that not even the threat of snakebite could scare me away. Now I live in Colorado and have since fallen in love with the state’s sweet blackberries. I combined the berries with a light and airy lemon meringue batter to create this world-class dessert. —Karen Harris, Littleton, Colorado
Total TimePrep: 30 min. Bake: 45 min.
Makes9 servings (1-1/2 cups vanilla cream)
- 2 large eggs, separated
- 2 cups fresh blackberries
- 1-1/4 cups sugar, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 1/3 cup butter, melted
- 2 teaspoons grated lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1-1/4 cups boiling water
- 1/2 cup sliced almonds
- Vanilla ice cream
- Preheat oven to 350°. Place egg whites in a small bowl; let stand at room temperature while preparing batter. Place blackberries in a greased 8-in. square baking dish.
- In a large bowl, whisk together 1 cup granulated sugar, flour, baking powder and salt. In another bowl, whisk together milk, melted butter, egg yolks, lemon zest and juice, and vanilla; add to dry ingredients, stirring just until moistened. With a clean bowl and clean beaters, beat egg whites until stiff peaks form; fold into batter. Spoon over berries.
- Mix brown sugar, cinnamon and the remaining sugar; sprinkle over batter. Slowly pour boiling water over the top of the batter. Sprinkle with almonds.
- Bake until a toothpick inserted into cake portion comes out clean. 45-50 minutes. Serve warm with ice cream.