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.