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["- Preheat oven to 375 F", "- Generously butter 9 Teflon Springform pan", "- Whisk first five ingredients together in medium size bowl", "- Add oil, mix well with fork", "- Add egg to milk, whisk together then add to batter", "- Mix well", "- Fold in 1 C berries", "- Pour batter into greased springform pan", "- Bake at 375 degrees for 40 minutes if berries are frozen (reduce by 5 minutes if fresh).. check with tooth pick.", "- Mix cornstarch with sugar and spices", "- Bring 4 C berries to boil in saucepan (Add 2 tbsp of water and 1 tbsp lemon juice to bottom of saucepan before adding berries to avoid scorching).", "- Add sugar mixture.", "- Return to boil, reduce heat and simmer for 5 minutes stirring several times.", "- Soften gelatine in 1/4 cup water. Microwave for 30 seconds on high until dissolved and liquid is clear. Add to berries. Mix well.", "- Cool slightly, add 1 cup of raw berries, folding very gently, and then pour over cake as soon as it comes out of oven", "- Cool on rack until berries set. Refrigerate covered overnight.", "- When cold, whip cream, spread over blueberries, spread remaining 1 C blueberries over cream", "(Cake can be refrigerated for up to 3 days and still maintain flavour."]
