Blueberry Upside-Down Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: BLUEBERRY UPSIDE-DOWN CAKE
Categories: Cakes, Fruits
Yield: 1 Servings

1 c Flour
2/3 c Sugar
1/3 c Cornstarch
2 ts Baking powder
1/2 ts Salt
1 Egg
2/3 c Milk
1/3 c Light corn syrup
1 ts Vanilla
1/4 c Packed brown sugar
2 tb Light corn syrup
1 tb Lemon juice
1 c Fresh or frozen blueberries

Spray a 9-inch layer cake pan with cooking spray.

Add brown sugar, corn syrup and lemon juice together; stir to combine. Put
in pan. Place pan in 350 degree oven 3 minutes. Remove. Add blueberries.
Prepare White Cake batter. For the cake batter: In a large bowl, combine
flour, cornstarch, baking powder and salt.

In a medium bowl, using a fork or wire whisk, mix egg, milk, corn syrup and
vanilla. Add to flour mixture; stir until smooth.

Carefully spoon batter over blueberries, smoothing top.

Bake 35 to 40 minutes at 350~, or until a toothpick inserted in center
comes out clean. (Do not underbake)

Immediately run a spatula around edge of pan, and invert onto a serving
plate.

Makes 12 servings.

Source: Lori Norman, Prodigy - Wis/Gramma. MM by Sandy Brinks.

-----