and John Scroggins Guest Contributor |
December 18, 2017 4:00 pm
When it comes to coffee cake in general,
you can thank the Danes. For this particular recipe for Blueberry Coffeecake, you can thank our friends at the National Honey Board. Start with thin layers of cornmeal and blueberries, sprinkled with flour, filled with delicious batter, and for dramatic flair, invert the baked coffeecake for a crown of beautiful blueberries. You’ll be the hit of your neighborhood with this delicious classic.
For the other recipes in this series, click
blueberries fresh or frozen
lemon juice, fresh
lemon juice, fresh
lemon peel, freshly grated
Coat the bottom of a 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 fork 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 350F 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.
As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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