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Lemon-Blueberry Pudding Cake

Lemon-Blueberry Pudding Cake
Lemon-Blueberry Pudding Cake is a vegetarian recipe with 6 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 227 calories, 5g of protein, and 6g of fat per serving. Head to the store and pick up blueberries, granulated sugar, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

1
Preheat oven to 325F. Butter a 2-quart souffl dish. In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice.
Ingredients you will need
ButtermilkButtermilk
Lemon ZestLemon Zest
Egg YolkEgg Yolk
ButterButter
JuiceJuice
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WhiskWhisk
BowlBowl
OvenOven
2
Add sugar, flour and salt and whisk until smooth.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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WhiskWhisk
3
Beat egg whites until firm peaks form. Fold one-quarter of beaten egg whites into lemon mixture, then gently fold in remaining whites.
Ingredients you will need
Egg WhitesEgg Whites
LemonLemon
4
Pour batter into baking dish; transfer dish to a large roasting pan.
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Baking PanBaking Pan
5
Pour enough hot water into roasting pan to reach halfway up sides of baking dish.
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WaterWater
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Baking PanBaking Pan
6
Sprinkle blueberries over pudding.
Ingredients you will need
BlueberriesBlueberries
7
Bake until top is puffed and light brown, about 45 minutes.
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OvenOven
8
Remove from water bath and let cool 10 minutes.
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WaterWater
9
Sprinkle with confectioners' sugar and serve.
Ingredients you will need
Powdered SugarPowdered Sugar
DifficultyExpert
Ready In1 h, 5 m.
Servings6
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
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