Healthy Upside-Down Berry Cake

This is a quick, healthy, yummy dessert that everybody in my family loved! From the August issue of Better Homes & Gardens -- It took less than 20 minutes to prepare and you can customize it by adding your favorite berries. Sweet with only 1/2 cup sugar in the whole thing! The recipe called for 1 Tbsp. fresh snipped basil to be added with the dry ingredients, but I omitted it and it was wonderful!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 2 1⁄2 cups fresh blueberries or 2 1⁄2 cups raspberries or 2 1⁄2 cups cranberries or 2 1⁄2 cups blackberries
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup yellow cornmeal
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  eggs, lightly beaten
• 1⁄2 cup sugar
• 2⁄3 cup milk
• 1⁄3 cup canola oil

Directions

1. Preheat oven to 350°F Grease 8-inch round cake pan, line bottom with parchment paper, grease. Arrange 1 1/2 cups berries in bottom of pan. Set aside. In bowl, stir together flour, cornmeal, basil (if desired), baking powder and salt. Set aside.
2. 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.
3. Bake 40-45 minute or until pick inserted in center of cake comes out clean. Cool cake in pan 5 minute Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries, and basil.
4. You can make an optional glaze, by whisking together 1/3 cup powdered sugar, 2 teaspoons milk and 1 teaspoons lemon juice. Lightly brush on warm cake.