Blueberry Upside Down Cake - Series 6

What You'll Need
4 tablespoons light olive oil
1/3 cup plus 3 tablespoons brown rice syrup
cups fresh blueberries -- rinsed and drained
sea salt
cups whole wheat pastry flour
1 teaspoon baking powder
cups vanilla soymilk

Instructions
Preheat the oven to 350 degrees and lightly oil a 1-quart soufflé dish. Warm 1 tablespoon of the oil 2 tablespoons rice syrup over low heat small saucepan until syrup fence about two minutes. Spoon rice syrup mixture evenly over bottom of the soufflé dish and sprinkle with blueberries. Sprinkle with the pension sea salt to sweeten the fruit. Set aside.
Combine the flour, baking powder, and generous pinch of salt. Whisk briskly. Caught in the remaining oil and rice syrup. Slowly mix and the soy milk to create a smooth spoonable batter. Spoon batter evenly over berries, taking care not to stir them.
Bake 40 to 45 minutes, or until the center of the cake springs back to the touch where toothpick comes out clean. Immediately run knife around the rim of the dish to loosen and invert the cake onto the platter. Spoon and a topping it remains in the dish to the cake. Serve warm.