BLUEBERRY COFFEE CAKE
This is a great and healthy recipe, since it contains both blueberries and honey. It is the perfect Sunday morning coffee cake.
Blueberry Topping
2 Cups fresh or frozen blueberries
1 Tablespoon flour
1/2 Cups honey
2 Tablespoons fresh lemon juice
CAKE
1-1/2 Cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cups honey
2 Large eggs
1/4 Cup milk
2 Tablespoons lemon juice
1 Teaspoon grated lemon zest
1 Teaspoon vanilla extract
6 Tablespoons butter, melted
Grease a 9" round cake pan with butter.
Place the blueberries in the bottom of the pan. Sprinkle with 1 tablespoon flour.
Drizzle with honey and lemon juice.
Set aside.
Combine 1-1/2 cups flour, baking soda and baking powder and salt.
In another bowl, combine 1/2 cup honey, the eggs, milk, 2 tablespoons lemon juice, lemon zest and vanilla.
Beat, using a fork, until well mixed.
Add the flour mixture and mix well.
Stir in the melted butter; mix well.
Pour the batter over the blueberries and spread evenly.
Bake 30-35 minutes at 350.
Let cool in the pan on a wire rack for 10 minutes.
Invert the cake onto a large plate and let cool.
Serves 8.
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