Dewberry Lemon Pudding Cake

Dewberries, oh, lovely little sweetly tart dewberries.  It’s always a great time of year when Dad comes home with buckets full of dewberries.  Dewberries are similar to black berries except the are sweeter and slightly smaller and they grow wild on my dad’s farm.  DT went to help my dad last weekend and brought home a coffee can full of the sweet little gems.  The night before my mom made the super Easy Dewberry cobbler recipe, so I wanted to try something different.  I googled and searched, thought and pondered.  Then I came across this Martha Stewart recipe for Berry Pudding Cake.

I am a sucker for anything lemon for starters.  Paired with the sweet dewberries, cake like top, and pudding underneath, this recipe really is something special and oh, so fancy looking too.

Ingredients: 1 pint dewberries (blackberries, raspberries or blueberries); 1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice; 1 cup plus 3 tablespoons sugar; 3 tablespoons unsalted butter, melted, plus more for ramekins; 3 large eggs, separated; 6 tablespoons flour (not self-rising), sifted; 1 cup milk; 3/4 teaspoon salt; water for pan; 4 ounces cream cheese

Be sure to wash your dewberries very well and remove any sticks, leaves, or debris.  If you don’t have dewberries.  blackberries, raspberries, strawberries, or blueberries would be delicious too.

Juice the lemons to get 1/2 cup of lemon juice, I used about 3 1/2 smaller lemons.

In a blender add about 20 dewberries, 1 T lemon juice and 3 T sugar.

Blend until smooth.

Then press through a sieve to remove the seeds.

And you have some gorgeous dewberry sauce.

Go ahead and preheat your oven and butter your ramekins.

Separate 3 eggs.

Add the yolks to a medium sized mixing bowl.

Add sugar and whisk.

Until the mixture turns a light yellow.

Then in 2 batches add the flour,

and milk.  Stirring in between additions.

Then add the remaining ingredients; salt, lemon juice, and melted butter.  Mix well.

Then in your stand mixer, add the egg whites and set to your highest speed with the whisk attachment and let it go.

Until the eggs have gotten frothy then slowly add in remaining 1/4 cup sugar.

And beat until hard peaks form.

Whisk in half of the egg whites to flour mixture.

Then gently fold in the other half.

Spoon batter into each ramekin until almost full.

Add drops of the berry sauce to each ramekin.

Using a toothpick swirl each drop into the batter.

Place the ramekins, in a high sided dish, into the oven.  Add water up to about 1/2 way up the sides.

And bake for about 35-40 minutes, until tops are golden brown.

Meanwhile, mix the cream cheese and remaining dewberry sauce.

Add a little sugar, if you’d like, or leave it as is.

Take them out of the oven and let them cool about 15 minutes.

Top with a dollop of dewberry cream cheese and fresh dewberries.

Dig in to reveal the cake like top and pudding below.

Sweet and slightly tart with the sweet fresh dewberries. Oh, What a treat!

Have you had dewberries before?  If so what’s your favorite way to eat them?

Print This Recipe

Dewberry Lemon Pudding Cakes

Adapted from Martha Stewart

1 pint dewberries (blackberries, raspberries or blueberries)
1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for ramekins
3 large eggs, separated
6 tablespoons flour (not self-rising), sifted
1 cup milk
3/4 teaspoon salt
water, for pan
4 ounces cream cheese

Preheat oven to 350 degrees. Process 3 ounces blackberries (15-20 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.

Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.

Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.

Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.

Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.

Mix cream cheese and the rest of the dewberry sauce in a clean mixing bowl.  Serve cakes warm with cream cheese and remaining dewberries.

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