Orange Blueberry Pudding Cake
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Low fat buttermilk||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
|Fresh lemon juice||2 Tablespoon|
|Grated orange rind||1 1⁄2 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg yolks||2 Large|
|Egg whites||3 Large|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|Powdered sugar||1⁄2 Teaspoon|
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 2/3 cup sugar in a large bowl; add buttermilk and next 6 ingredients, stirring with a whisk until smooth.
3. Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Fold in blueberries. Pour into an 8-inch square baking pan coated with cooking spray. Place pan in a larger baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 40 minutes or until cake springs back when lightly touched in center. Sift powdered sugar over top.