Skillet Blueberry Upside-Down Cake

	Skillet Blueberry Upside-Down Cake
	Skillet Blueberry Upside-Down Cake Melt away your winter blues with this scrumptious warm blueberry upside-down cake! TOPPING 1/3 cup safflower oil 1/4 cup honey 2 1/2 cup fresh organic blueberries 1 Tablespoon Mitoku Kuzu BATTER 1 1/2 cup whole wheat pastry flour 3 teaspoons baking powder (alum-free) 1/4 cup safflower oil 1/3 cup maple syrup (grade B) 2 eggs 1/4 cup soymilk or water For the topping: Wash and drain the blueberries. Mix together oil and honey in the bottom of  a cast-iron skillet/fry pan.  In a small bowl, add kuzu with a little cold water to reconstitute, then mix in the berries, then form a layer over the topping in the skillet. For the batter: Sift the flour and baking powder. In another bowl, beat the oil, eggs, maple syrup and soymilk. Stir in the flour mixture, just beat enough to mix well, but do not overbeat! Pour the batter evenly over the bluebe rries. Bake in the skillet at 350ºF for 30-35 minutes. When done the cake should spring back and when poked with a toothpick, come back clean. Remove from oven and let cool for 10 minutes, then loosen the edges with a knife. Turn the cake over onto a serving platter or serve right out of the skillet, cowboy-style! Enjoy!