Ingredients

1 C Flour

1 C Cornmeal

½ C Sugar

1 Tbsp Baking Powder

¼ tsp Salt

¼ C Vegetable Oil

1 Egg lightly beaten

1 C Milk

7 C Blueberries divided (frozen or fresh)

1 tbsp Lemon juice

2 Tbsp Cornstarch

½ C Sugar

1 tsp Cinnamon

½ tsp Cardamom

1 envelope gelatin

¼ C Water

1 C Whipping Cream

Preparation

  • Preheat oven to 375 F
  • Generously butter 9´ Teflon Springform pan
  • Whisk first five ingredients together in medium size bowl
  • Add oil, mix well with fork
  • Add egg to milk, whisk together then add to batter
  • Mix well
  • Fold in 1 C berries
  • Pour batter into greased springform pan
  • Bake at 375 degrees for 40 minutes if berries are frozen (reduce by 5 minutes if fresh)….. check with tooth pick.
  • Mix cornstarch with sugar and spices
  • Bring 4 C berries to boil in saucepan (Add 2 tbsp of water and 1 tbsp lemon juice to bottom of saucepan before adding berries to avoid scorching).
  • Add sugar mixture.
  • Return to boil, reduce heat and simmer for 5 minutes stirring several times.
  • Soften gelatine in ¼ cup water. Microwave for 30 seconds on high until dissolved and liquid is clear. Add to berries. Mix well.
  • Cool slightly, add 1 cup of raw berries, folding very gently, and then pour over cake as soon as it comes out of oven
  • Cool on rack until berries set. Refrigerate covered overnight.
  • When cold, whip cream, spread over blueberries, spread remaining 1 C blueberries over cream (Cake can be refrigerated for up to 3 days and still maintain flavour.