Yields 8 servings
2 cups blueberries, fresh or frozen
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 cup honey, divided
4 tablespoons fresh lemon juice, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1 teaspoon freshly grated lemon peel
1 teaspoon vanilla extract
6 tablespoons butter, melted
Preheat oven to 350 F.
Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with 1 tablespoon flour; drizzle with 1/2 cup honey and 2 tablespoons lemon juice. Set aside.
In small bowl, combine remaining flour, baking powder, baking soda and salt; set aside.
In medium bowl, combine remaining honey, eggs, milk, remaining lemon juice, lemon peel and vanilla; beat with folk until well mixed.
Add flour mixture; mix well. Stir in butter; mix well.
Pour batter over blueberries in pan; spread to cover evenly. Bake 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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