---------- 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.
  
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