Upside-Down Berry Cornmeal Cake

Ingredients:

2 1/2 cups fresh blueberries, raspberries, and/or blackberries

1 1/3 cups all-purpose flour

1/2 cup yellow cornmeal

1 tablespoon finely snipped fresh basil

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs, lightly beaten

1/2 cup granulated sugar

2/3 cup milk

1/2 cup cooking oil

fresh basil and mint for garnish

Directions:

Preheat oven to 350 degrees. Grease 8" round cake pan. Arrange 1 1/2 cups berries in bottom of pan; set aside.

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

In another bowl, whisk together eggs, sugar, milk and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

Bake at 350 degrees for 40-45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove cake on wire rack to cool.

Ingredients for icing:

1/3 cup confectioners sugar

2 teaspoons milk

1 teaspoon lemon juice

Directions for icing:

Stir all ingredients together and lightly brush on warm cake.

Top cake with remaining berries, basil and mint.