1/2 cup white sugar
1/2 cup light corn syrup
1/2 cup buttermilk
2 eggs
2 tablespoons milk
2/3 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup white sugar for garnish
1 (18 ounce) can caramel-red grapes
1 (18 ounce) can sweetened blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large mixer bowl, whip all the ingredients together until well combined. Fold in the sliced blueberries. Spread the mixture evenly into the prepared pans. Sprinkle the grapes over the jelly.
Bake at 350 degrees F (175 degrees C) for 1 hour in the preheated oven. Cool, and frost cake with caramel frosting while still in the tin. Refrigerate on waxed paper or waxed sugar.