Ingredients

1 C. blueberries
1/4 C. sugar
1/3 C. corn syrup
2 egg whites or substitute
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

Cooking Instructions

Spray bottom and sides of 9 inch layer cake pan. Line bottom with wax paper. In small bowl, combine blueberries and 2 Tbls. of sugar. Spoon into pan. In large bowl, mix corn syrup and remaining sugar. Add egg whites or egg substitute; 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 350 degree oven for 30 – 45 minutes or until top springs back when touched. Remove from oven; let stand 5 minute. Loosen sides with metal spatula. Invert on cooling rack and remove wax paper.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)