BLACKBERRY-LEMON PUDDING CAKE

Blackberry-Lemon Pudding Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 9 servings (1-1/2 cups vanilla cream).

Number Of Ingredients 16

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 318mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.