Blueberry Coffeecake

Blueberry Coffeecake

YIELD: Makes 8 servings


2 cups - blueberries, fresh or frozen

1 T - all-purpose flour

1/2 cup - honey

2 T - fresh lemon juice

1 1/2 cups - all-purpose flour

2 tsp. - baking powder

1/2 tsp. - salt

1/2 cup - honey

2 - eggs

1/4 cup - milk

2 T - fresh lemon juice

1 tsp. - lemon peel, freshly grated

1 tsp. - vanilla extract

6 T - butter, melted

1/2 tsp. - baking soda


Coat the bottom of the greased 9-inch round cake pan with a thin layer of cornmeal and layer blueberries; 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 a 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 a toothpick inserted in center of the cake comes out clean.

Cool in pan on wire rack 10 minutes.

Invert cake onto large plate; cool.