Blueberry Coffeecake
Makes 8 servings
Blueberry Topping:
2 cups blueberries, fresh or frozen
1 tbsp. all-purpose flour
1/2 cup honey
2 tbsp. fresh lemon juice
Cake:
1-1 /2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup honey
2 eggs
1/4 cup milk
2 tbsp. fresh lemon juice
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
6 tbsp. butter, melted
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.