Title: Blackberry-lemon pudding cake
 Categories: Desserts, From hard c
      Yield: 5 Servings
 
    1/4 c  All-Purpose Flour
    2/3 c  Granulated Sugar
    1/8 ts Salt
    1/8 ts Ground Nutmeg
      1 c  Low-Fat Buttermilk
      1 ts Grated Lemon Rind
        c  Fresh Lemon Juice
      2 tb Stick Margarine Or Butter;
           -Melted
      2 lg Egg Yolk
      3 lg Egg Whites; Room Temperature
    1/4 c  Granulated Sugar
  1 1/2 c  Blackberries; Blueberries Or
           -Raspberries
           Cooking Spray
    3/4 ts Powdered Sugar
 
  Preheat oven to 350. Lightly sppon flour into a dry measuring cup;
  level with a knife. Combine flour, 2/3 cup granulated sugar, salt,
  and nutmeg into a large bowl; add buttermilk, lemon rind, juice,
  margarine, and egg yolks, stirring with a whisk until smooth.
  
  Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup
  granulated sugar, 1 tbsp. at a time, beating until stiff peaks form.
  Gently stir one-fourth of egg white mixture into buttermilk mixture;
  gently fold in remaining egg white mixture . Fold in blackberries.
  
  Pour batter into an 8-inch square baking pan coated with cooking
  spray. Place in a larger baking pan; add hot water in larger pan to
  depth of 1 inch. Bake at 350 for 35 minutes or until cake springs
  back when touched lightly in center. Sprinkle with powdered sugar.
  Serve warm.
  
  Recipe