Blueberry Coffeecake

Blueberry Coffeecake

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 ... [read full recipe below]

Yield: 8 servings

Nutritional Information

  • Calories: 340
  • Protein: 5 g
  • Carbohydrates: 60 g
  • Dietary Fiber: 2 g
  • Fat Total: 10 g
  • Cholesterol: 77 mg
  • Sodium: 415 mg
  • Calories from Fat: 27%

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.