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Blueberry
Coffeecake
Makes 8 servings.
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Blueberry Topping
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2
cups
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blueberries, fresh or frozen
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1
tbsp.
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all-purpose flour
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1/2
cup
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honey
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2
tbsp.
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fresh lemon juice
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Cake
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1-1
/2 cups
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all-purpose flour
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2
tsp.
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baking powder
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1/2
tsp.
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baking soda
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1/2
tsp.
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salt
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1/2
cup
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honey
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2
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eggs
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1/4
cup
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milk
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2
tbsp.
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fresh lemon juice
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1
tsp.
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freshly grated lemon peel
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1
tsp.
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vanilla extract
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6
tbsp.
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butter, melted
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Place
blueberries in bottom of greased 9-inch round cake pan; 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 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
toothpick inserted in center of cake comes out clean. Cool in pan on wire
rack 10 minutes. Invert cake onto large plate; cool.
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