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.
Milk, dried lavender, salted butter, room temp, BeeMaid Creamed Honey, egg white, room temp, vanilla extract, sour cream or Greek yogurt... Read More
BeeMaid Honey, Apple Sauce, Brown Sugar, All Purpose Flour, Whole Wheat Flour, Chopped Pecans, Egg (lightly beaten), Vanilla, Kosher Salt... Read More
salted butter (softened), all-purpose flour, BeeMaid Creamed Honey, orange zest, vanilla extract, eggs (room temperature), baking powder, salt... Read More
645 Black Diamond Blvd.
Winnipeg, Manitoba
Canada, R2J 4M7
Phone: 204-786-8977
Toll free: 1-866-788-8030
Fax: 204-783-8468