Blueberry Coffeecake

Blueberry Coffeecake

National Honey Board

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix ... [read full recipe below]

YIELD: 8 SERVINGS

Ingredients

• 2 cups - blueberries, fresh or frozen
• 1 Tablespoon - all-purpose flour
• 1/2 cup - honey
• 2 Tablespoons - fresh lemon juice
• 1-1/2 cups - all-purpose flour
• 2 teaspoons - baking powder
• 1/2 teaspoon - salt
• 1/2 cup - honey
• 2 - eggs
• 1/4 cup - milk
• 2 Tablespoons - fresh lemon juice
• 1 teaspoon - freshly grated lemon peel
• 1 teaspoon - vanilla extract
• 6 Tablespoons - butter, melted
• 1/2 teaspoon - baking soda

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Directions

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.