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