Blueberry Coffeecake

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Makes 8 servings

INGREDIENTS

• 2 cups blueberries fresh or frozen
• 1 tbs all-purpose flour
• 1/2 cup honey
• 2 tbs fresh lemon juice

1 1/2 cups all-purpose flour

• 2 tsp baking powder
• 1/2 tsp. salt
• 1/2 cup honey
• 2 eggs

1/4 cup milk

• 2 tbs. fresh lemon juice
• 1 tsp. freshly grated lemon peel
• 1 tsp. vanilla extract
• 6 tbs. butter, melted
• 1/2 tsp. 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.