Blueberry Coffeecake

By John Scroggins and Guest Contributor | December 18, 2017 4:00 pm

Prep Time

Cook Time

Serves

8 people

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.

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2 cups blueberries fresh or frozen
1 tablespoon all-purpose flour
1/2 cup honey
2 tablespoons lemon juice, fresh
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 lemon juice, fresh
1 teaspooon lemon peel, freshly grated
1 teaspoon vanilla extract
6 tablespoons butter, melted
1/2 teaspoon baking soda

1 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.
2 In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
3 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.
4 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.
5 Cool in pan on wire rack 10 minutes invert cake onto large plate; cool.