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Blueberry Coffeecake

YIELD: 8 servings

INGREDIENTS

2 cups blueberries fresh or frozen
1 Tablespoon all-purpose flour
1/2 cup honey
2 Tablespoons fresh lemon juice
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup honey
2 eggs
1/4 cup milk
2 Tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 teaspoon vanilla extract
6 Tablespoons butter melted
1/2 teaspoon baking soda

DIRECTIONS

Coat the bottom of 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 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.