Blueberry Upside-Down Cake

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. -----