Binder Recipe #3

 

Lemon-Blueberry Pudding Cake

 

3 large eggs, separated

2 tablespoons butter, melted and cooled

1 cup low-fat buttermilk*

2 teaspoon grated lemon zest

1/2 cup lemon juice

3/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1 cup blueberries (fresh or frozen)

1 tablespoon confectioners' sugar (optional)

 

Preheat oven to 325 degrees.  Butter a 2-quart soufflé dish.  In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice.  Add sugar, flour and salt and whisk until smooth.

 

Beat egg whites until firm peaks form.  Fold one-quarter of beaten egg whites into lemon mixture, then gently fold in remaining whites.  Pour batter into baking dish; transfer dish to a large roasting pan.  Pour enough hot water into roasting pan to reach halfway up sides of baking dish.  Sprinkle blueberries over pudding.

 

Bake until top is puffed and light brown, about 45 minutes.  Remove from water bath and let cool 10 minutes.  Sprinkle with confectioners' sugar and serve.

 

Personal notes:  I didn't have buttermilk, so I used just shy of 1 cup fat free milk plus a tablespoon of lemon juice.  I also only baked mine for 40 minutes and it was perfectly done.  This is very lemony.

 

Verdict:  Keep!!!  I love this.  I probably could have eaten the whole thing by myself, but I restrained myself.  I enjoy a lot of lemon flavor, though, so if you don't enjoy lemon, this recipe isn't for you.  I would consider this recipe Monday Meals-worthy.  I will probably take it there one of these days :).  I'm very glad I tried this recipe out.