Upside-Down Berry Cornmeal Cake

• berries (blueberries, raspberries and or or black raspberries)↗2 cups
• all-purpose flour↗1 1⁄3 cups
• cornmeal↗1⁄2 cup
• basil, finely snipped↗1 tablespoon
• baking powder↗2 teaspoons
• salt↗1⁄4 teaspoon
• eggs, lightly beaten (or 1/2 cup egg substitute)↗2
• sugar↗1⁄2 cup
• milk↗2⁄3 cup
• canola oil↗1⁄3 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Grease 8-inch round cake pan, line bottom with parchment paper, grease.

3. 3

   Arrange 1 1/2 cups berries in bottom of pan; set aside.

4. 4

   In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.

5. 5

   In another bowl, whisk together eggs, sugar, milk and oil.

6. 6

   Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

7. 7

   Bake 40 to 45 minutes or until pick inserted near center comes out clean.

8. 8

   Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.