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 BeeMaid Amber 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 BeeMaid Amber 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.
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