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Blueberry Coffeecake

2 cups blueberries, fresh or frozen
1 Tbsp. all-purpose flour
1/2 cup honey
2 Tbsp. 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 Tbsp. fresh lemon juice
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
6 Tbsp. butter, melted
1/2 tsp. baking soda

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 degrees 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.

 

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