NEW CASTLE —
Blueberry Oatmeal Cake
- 1 cup blueberries
- 1/4 cup corn syrup
- 2 egg whites, or equivalent egg sub
- 3/4 cup All-purpose flour
- 2 Tablespoons corn starch
- 1 teaspoon baking soda
- 1/3 cup oatmeal (uncooked)
- 1/2 teaspoon lemon rind, grated
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1/2 cup non-fat mayonnaise
Spray bottom and side of 9-inch layer cake pan, line bottom with wax paper. In a small bowl, combine blueberries and 2 Tablespoons sugar. Spoon into pan.
In a large bowl, mix corn syrup and remaining sugar. Add egg whites or egg replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture, alternating with mayonnaise. Carefully spoon over berries in pan. Bake 350 degrees for 30 to 45 minutes, or until top springs back when touched.
Remove from oven. Let stand 5 minutes. Loosen sides with metal spatula. Invert on cooling rack and remove wax paper.