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Orange Blueberry Pudding Cake

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Ingredients
  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)
  Cooking spray 1
  Powdered sugar 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Blueberry
Interest: 
Healthy

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