Blueberry Coffeecake
Makes 8 servings

Blueberry Topping:
2 cups blueberries, fresh or frozen 
1 tbsp. all-purpose flour 
1/2 cup honey 
2 tbsp. fresh lemon juice 

Cake: 
1-1 /2 cups all-purpose flour 
2 tsp. baking powder 
1/2 tsp. baking soda 
1/2 tsp. salt 
1/2 cup honey 
2 eggs 
1/4 cup milk 
2 tbsp. fresh lemon juice 
1 tsp. freshly grated lemon peel 
1 tsp. vanilla extract 
6 tbsp. butter, melted 

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. 

Nutrients Per Serving (1/8 of recipe)

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

Copyright © 2000 National Honey Board. All rights reserved. 

Yesterday's Recipe

browse recipes