BLUEBERRY OAT CAKE
1 c blueberries
1/4 c plus 2 tsp sugar
1/3 c corn syrup
2 egg whites
3/4 c flour (all-purpose)
2 tbsp cornstarch
1 tsp baking soda
1/3 c oatmeal (uncooked)
1/2 tsp lemon rind (grated)
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 c nonfat mayonnaise

Spray bottom and sides of 9" layer cake pan.  Line bottom with wax paper.  In small bowl, combine blueberries and 2 tbsp of sugar.  Spoon into pan.  In 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 in a 350F oven for 30 - 45 min or until top springs back when touched.  Remove from oven; let stand 5 min.  Loosen sides with metal spatula.  Invert on cooling rack and remove wax paper.






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