Upside-Down Berry Cornmeal Cake

2 to 2 ½ cups Fresh Blueberries, Raspberries, and/or Blackberries 1 1/3 cups All-Purpose Flour
½ cup Yellow Cornmeal
1 Tbsp Finely Snipped Fresh Basil or Mint
2 tsp Baking Powder
¼ tsp Salt
2 Eggs (lightly beaten)
2/3 cup 2% Milk
½ cup Sugar
1/3 cup Vegetable Oil (consider Smart Balance)
Honey (optional)

Preheat oven to 350F Lightly grease 8x1 ½ inch round cake pan, line bottom with parchment paper, lightly grease the paper. Arrange 1 ½ cups of berries in bottom of pan; set aside. In large bowl stir together flour, cornmeal, 1 Tbsp snipped basil, baking powder, and salt. Set aside. In medium bowl, whisk together eggs, milk, sugar and oil. Add egg mixture all at once to flour mixture. Stir until just combined. Pour batter into prepared pan over berries; spread evenly. Bake for 40-45 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for about 5 minutes. Use small knife around edge of pan to loosen sides of cake. Invert cake onto serving plate. Remove Parchment paper. Top warm cake with berries, drizzle honey and top with additional basil or mint.