Blueberry Honey Cake


BlueBerry Honey Cake using BlueBerry Honey from Magnolia House Honey

BlueBerry Honey Cake


YIELD: 8 servings


2 cups - blueberries fresh or frozen

1 Tablespoon - all-purpose flour

1/2 cup – Blueberry 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


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.