BLUEBERRY COFFEE CAKE

Serves/Yields: 8-12	Category: Confectionery
Prep/Cook Time: 25 min	Difficulty: Moderate

Ingredients Blueberry Topping 2 cups blueberries, fresh or frozen (I sometime substitute peaches) 1 Tbs all-purpose flour 1/2 cup honey 2 Tbs 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 Tbs fresh lemon juice 1 tsp freshly grated lemon peel 1 tsp vanilla extract 6 Tbs butter, melted

Directions 1. Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. 2. 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. 3.Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. 4. 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.

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Contributed By: Rita on 04/-18/2004