Blueberry Johnnycake

Directions

1. 1
   - Preheat oven to 375 F
2. 2
   - Generously butter 9 Teflon Springform pan
3. 3
   - Whisk first five ingredients together in medium size bowl
4. 4
   - Add oil, mix well with fork
5. 5
   - Add egg to milk, whisk together then add to batter
6. 6
   - Mix well
7. 7
   - Fold in 1 C berries
8. 8
   - Pour batter into greased springform pan
9. 9
   - Bake at 375 degrees for 40 minutes if berries are frozen (reduce by 5 minutes if fresh).. check with tooth pick.
10. 10
    - Mix cornstarch with sugar and spices
11. 11
    - 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).
12. 12
    - Add sugar mixture.
13. 13
    - Return to boil, reduce heat and simmer for 5 minutes stirring several times.
14. 14
    - Soften gelatine in 1/4 cup water. Microwave for 30 seconds on high until dissolved and liquid is clear. Add to berries. Mix well.
15. 15
    - Cool slightly, add 1 cup of raw berries, folding very gently, and then pour over cake as soon as it comes out of oven
16. 16
    - Cool on rack until berries set. Refrigerate covered overnight.
17. 17
    - When cold, whip cream, spread over blueberries, spread remaining 1 C blueberries over cream
18. 18
    (Cake can be refrigerated for up to 3 days and still maintain flavour.