Fresh Berry Pudding Cake

Summary

Yield
Servings
Source/node/2074
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

As if by magic, this batter separates into a layer of cake on the top and a layer of pudding on the bottom, with berries throughout (it would be great with peaches, too). Serve room temperature or chilled with freshly whipped cream on top.

Ingredients

1 cup
buttermilk
1/3 cup
all-purpose flour
4 tablespoons
butter
3/4 cup
sugar
3  
eggs
1 pinch
salt
1 1/2 cup
blueberries
1 tablespoon
lemon zest
   
cream

Instructions

Heat oven to 325°. Grease the bottom and sides of an 8 or 9-inch baking dish or a deep dish pie plate.

Make the cake batter in a blender by combining the melted butter, buttermilk, ½ cup of the sugar, egg yolks, flour, and salt. Blend until smooth. Pour into a large mixing bowl and stir in the berries and lemon zest.

Beat the egg whites in a separate bowl until they form soft peaks. Sprinkle in the remaining sugar and beat again. Fold them into the batter until they are thoroughly combined.

Pour into the prepared baking dish. Find a pan large enough to hold the dish and add about ½-inch warm water, or enough to come within 1 inch from the top. Transfer to the oven and bake until the top is golden brown and the center is set but still jiggles, about 50 minutes.

Cool completely on a rack, and optionally chill in the refrigerator before serving with whipped cream.