Berry Lemon Pudding Cake - cooking recipe

Ingredients

1/4 cup flour
2/3 cup sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup buttermilk (regular or low-fat)
1 teaspoon fresh lemon zest
1/4 cup lemon juice
2 tablespoons butter, milted
3 large eggs, separated
1/4 cup sugar
1 1/2 cups blueberries (can also use black berries, boyesenberries etc)
cooking spray
2 tablespoons powdered sugar

Preparation

Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth.
Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch.
Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
Let cool; serve warm, shift powdered sugar over top.