Blackberry Lemon Pudding Cake

From Cooking Light.

• Ready In: 55 mins
• Serves: 5

Ingredients

• 1⁄4 cup all-purpose flour
• 2⁄3 cup granulated sugar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground nutmeg
• 1  cup low-fat buttermilk
• 1  teaspoon  grated lemon rind
• 1⁄4 cup fresh lemon juice
• 2  tablespoons butter, melted
• 2  large  egg yolks
• 3  large  egg whites
• 1⁄4 cup granulated sugar
• 1 1⁄2 cups blackberries
•  cooking spray
• 3⁄4 teaspoon powdered sugar

Directions

1. Preheat oven to 350.
2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
3. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
4. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.