Lemon-Berry Pudding Cobbler

Lemon-Berry Pudding Cobbler

Prep Time

15 minutes

Cook Time

35 minutes


5 people

Lemon-Berry Pudding Cobbler is one of those recipes that simply beckons you (actually it screams at you) to give it a try. Not only because it is so outrageously good, but it’s light and not too filling.

This is a take on the traditional cobbler, the top of which represents a cobblestone street on top. While it may not be a traditional presentation, just one bite and you won’t really care.

Enjoy this take on Lemon-Berry Pudding Cobbler, the perfect end-of-summer treat.


  • 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 tablespoons butter or margarine, melted
  • 3/4 cup fresh strawberries, chopped
  • 3/4 cup fresh or frozen blueberries


  • 1 Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F.
  • 2 In a large bowl, blend flour, sugar and nutmeg well. Add sour cream, lemon zest, lemon juice, egg yolks and butter, stirring until smooth.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 You cannot use the toothpick or fingertip test here because the cake will not feel done.
  • 7 Remove from oven to cool slightly before serving hot or cover and refrigerate until completely chilled before serving.



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