Blueberry Oatmeal Cake

1 c Blueberries
1/4 c Sugar
1/3 c Corn Syrup
2 Egg Whites -- or sub. reconstitute
3/4 c Flour, All-Purpose
2 tb Cornstarch
1 ts Baking Soda
1/3 c Oatmeal -- uncooked
1/2 ts Lemon Rind -- grated
1/4 ts Nutmeg
1/8 ts Cardamom
1/2 c Nonfat Mayonnaise

Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper. In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan. In lg. bowl, mix corn syrup and remaining sugar. Add egg whites or egg replacer; 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 deg. F. oven for 30 - 45 min or until top springs back when touched. Remove from oven; let stand 5 min. Loosen sides with metal spatula. Invert on cooling rack and remove wax paper.

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