Lemon-Blueberry Pudding Cake

Ingredients

1 cup blueberries
2 to 3 lemons
¾ cup sugar
1/3 cup – all purpose flour
1 cup milk
3 large eggs, separated
4 tablespoons butter, melted
1/8 tsp salt

Directions

Preheat oven to 350 degrees.  Grease shallow 1 ½ quart glass or ceramic baking dish.  Spread blueberries in dish.

From lemons, grate 1 tablespoon lemon peel and squeeze 1/3 cup juice.  In large bowl, combine sugar and flour.  With wire wish, beat in milk, egg yolks, butter, lemon peel and juice.

In small bowl, with mixer at high speed, beat egg whites into lemon mixture; gently fold in remaining whites.  Pour batter over blueberries in baking dish.

Place baking dish in 13” x 9” roasting pan; place on rack in oven.  Carefully pour boiling into the roasting pan to come halfway up side of dish.  Bake pudding cake 35 to 40 minutes or until top is golden and set.  Transfer baking dish from roasting pan to wire rack.  Cool pudding cake in baking dish for 15 minutes.  Serve warm

Chocolate Blackberry Pound Cake

Ingredients

1 jar (10) seedless blackberry “spreadable fruit” – divided
2/3 cup butter softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cups baking cocoa
1 ½ teaspoon baking soda
1 teaspoon salt
2 cups sour cream (16 ounces)
Confectioners’ sugar, optional

Directions

Place ¾ cup of spreadable fruit in microwave for 40-60 seconds or until melted.  Set aside.

In mixing bowl, cream butter and sugar until fluffy.  Add eggs – 1 at a time.  Add vanilla.  Mix well.  Combine the flour, cocoa, baking soda and salt.  Combine sour cream and melted fruit spread.  Add to creamed mixture alternately with dry ingredients.

Pour into greased and floured 10” fluted tube pan.

Bake at 350 degrees for 50-55 minutes until a toothpick inserted in middle comes out clean.  Cool.  Microwave remaining spreadable fruit and brush over warm cake.  Dust with confectioners’ sugar if desired.

Serve with whipped cream and fresh berries.