Orange Blueberry Pudding Cake Recipe


Health IndexHealthyCuisine
DishMain Ingredient


 All purpose flour1⁄4 Cup (4 tbs)
 Sugar2⁄3 Cup (10.67 tbs)
 Low fat buttermilk1 Cup (16 tbs)
 Butter2 Tablespoon, melted
 Fresh lemon juice2 Tablespoon
 Grated orange rind1 1⁄2 Teaspoon
 Orange juice1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon
 Egg yolks2 Large
 Egg whites3 Large
 Sugar1⁄2 Cup (8 tbs)
 Fresh blueberries1 Cup (16 tbs)
 Cooking spray1
 Powdered sugar1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1616 Calories from Fat 352

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 434.7 mg

Sodium 167 mg7%

Total Carbohydrates 307 g102.3%

Dietary Fiber 5.4 g21.7%

Sugars 257.7 g

Protein 19 g39%

Vitamin A 28.5% Vitamin C 115.6%

Calcium 8.9% Iron 16.6%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 2/3 cup sugar in a large bowl; add buttermilk and next 6 ingredients, stirring with a whisk until smooth.
3. Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into flour mixture. Fold in blueberries. Pour into an 8-inch square baking pan coated with cooking spray. Place pan in a larger baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 40 minutes or until cake springs back when lightly touched in center. Sift powdered sugar over top.