Blueberry Coffee Cake

Makes 8 servings

  • 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

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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