Blueberry Honey Coffee Cake

Ingredients

  • 2 cups
    blueberries, fresh or frozen
  • 1 Tbsp.
    all-purpose flour
  • 1/2 cup
    BeeMaid Amber Honey
  • 2 Tbsp.
    fresh lemon juice
  • 1 1/2 cups
    all-purpose flour
  • 2 tsp.
    baking powder
  • 1/2 tsp.
    salt
  • 1/2 cup
    BeeMaid Amber Honey
  • 2
    eggs
  • 1/4 cup
    milk
  • 2 Tbsp.
    fresh lemon juice
  • 1 tsp.
    lemon peel, freshly grated
  • 1 tsp.
    vanilla extract
  • 6 Tbsp.
    butter, melted
  • 1/2 tsp.
    baking soda

Directions

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.