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Blueberry Coffeecake
Makes 8 servings

Blueberry Topping:
2 cups blueberries, fresh or frozen 
1 tbsp. all-purpose flour 
1/2 cup honey 
2 tbsp. 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 tbsp. fresh lemon juice 
1 tsp. freshly grated lemon peel 
1 tsp. vanilla extract 
6 tbsp. butter, melted 

Place blueberries in bottom of greased 9-inch round cake pan; 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 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. 

Nutrients Per Serving (1/8 of recipe)

Calories: 340 Fat Total: 10 g 
Protein: 5 g Cholesterol: 77 mg 
Carbohydrates: 60 g Sodium: 415 mg 
Dietary Fiber: 2 g Calories from fat: 27% 

Copyright 2000 National Honey Board. All rights reserved. 

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