Lemon-Berry Pudding Cobbler
This is one of those recipes that simply beckons the ****out of you because you can keep eating and eating and not stop. Not only because it is so outrageously good, but it seems never to fill you up. I hesitated on using the name cobbler because, being a purist of sorts,(some may even say stubborn Yankee)a cobbler should resemble a cobblestone street on top. This doesn't but one bite, and I really don't think you will care one bit.
For 4 people
- Nonstick cooking spray
- 1/4 cup flour
- 3/4 cup sugar
- 1/4 teaspoon nutmeg
- 1 cup sour cream or plain yogurt
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 2 eggs, separated
- 2 tablespons butter or margarine, melted
- 3/4 cup chopped, fresh strawberries
- 3/4 cup fresh or frozen blueberries
Lemon-Berry Pudding Cobbler Directions
- Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F.
- In a large bowl, blend flour, sugar and nutmeg well. Add sour cream, lemon zest, lemon juice, egg yolks and butter, stirring until smooth.
- In a clean, dry bowl, beat egg whites until stiff peaks form, using an electric mixer on high. Fold in half the meringue until completely blended. It may take a minute because of the thinness of the batter. Fold in the remaining meringue until completely incorporated. Fold in all berries and pour into prepared pan.
- Sprinkle additional sugar on top if desired for an extra crispy crust and bake 35 minutes, or until the top has turned a tan color and is cracking. You cannot use the toothpick or fingertip test here because the cake will not feel done.
- Remove from oven to cool slightly before serving hot or cover and refrigerate until completely chilled before serving.
- Enough for 4-6 servings.