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 tsp.

salt

1/2 cup

honey

2

eggs

1/4 cup

milk

2 T

fresh lemon juice

1 tsp.

freshly grated lemon peel

1 tsp.

vanilla extract

6 T

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.