Honey Blueberry Coffee Cake

There’s something undeniably comforting about a classic coffee cake, and this Honey Blueberry Coffee Cake is no exception. Soft, tender cake is studded with juicy blueberries and lightly sweetened with BeeMaid Honey, adding a natural, golden sweetness that perfectly complements the fruit. Moist and flavourful with every bite, it’s perfect for brunch, a weekend treat, or any time you want a simple, satisfying sweet that warms the kitchen and your spirits.

Nut Free

Ingredients

Recipe

1 Tbsp

All Purpose Flour

1 Cup

BeeMaid Honey

2 Cup

Blueberries (fresh or frozen)

4 Tbsp

Lemon Juice

1 Tsp

Lemon Zest

1 1/2 Cup

All Purpose Flour

2 Tsp

Baking Powder

1/2 Tsp

Baking Soda

1/2 Tsp

Salt

Eggs

1/4 Cup

Milk

1 Tsp

Vanilla Extract

6 Tbsp

Butter (melted)

1/2 Tsp

Cinnamon

Directions

1.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.

2.In a small bowl, combine flour, baking powder, baking soda, and salt; set aside.

3.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.

4.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.

5.Cool in pan on wire rack 10 minutes and serve!