Blackberry Lemon Pudding Cake

Ingredients
1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons stick margarine or butter, melted
2 large egg yolks
3 large egg whites (room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries, or raspberries
Cooking spray
3/4 teaspoon powdered sugar

Directions

1. Preheat oven to 350 F.
   
2. Sift flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl.
   
3. Add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.
   
4. Beat egg whites at high speed of a mixer until foamy.
   
5. Add 1/4 cup granulated sugar, 1 tbsp at a time, beating until stiff peaks form.
   
6. Gently stir 1/4 egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture.
   
7. Fold in blackberries.
   
8. Pour batter into an 8-inch square baking pan coated with cooking spray.
   
9. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.