Ingredients
Topping:
6 tablespoons butter
1/2 cup golden brown sugar
2 cups fresh blueberries
Cake:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon zest
1/4 cup milk
2 eggs
1/2 cup GOLDEN BLOSSOM HONEY
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
6 tablespoons butter, melted
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350 °. Coat a 9-inch round cake pan with non-stick cooking spray.
Topping:
In a medium saucepan bring butter and brown sugar to a boil stirring constantly. Pour into prepared pan. Let cool about 15 minutes. Sprinkle blueberries on top.
Cake:
In a large bowl whisk together flour, baking powder, baking soda, salt and lemon zest.
In a medium bowl whisk together milk, eggs, honey, lemon juice and almond extract. Add to dry ingredients along with melted butter. Whisk to combine. Spoon batter over blueberries.
Bake 30 minutes or until cake tests done. Cool on rack 10 minutes. Invert cake onto a large plate.
Serves: 8
Topping:
In a medium saucepan bring butter and brown sugar to a boil stirring constantly. Pour into prepared pan. Let cool about 15 minutes. Sprinkle blueberries on top.
Cake:
In a large bowl whisk together flour, baking powder, baking soda, salt and lemon zest.
In a medium bowl whisk together milk, eggs, honey, lemon juice and almond extract. Add to dry ingredients along with melted butter. Whisk to combine. Spoon batter over blueberries.
Bake 30 minutes or until cake tests done. Cool on rack 10 minutes. Invert cake onto a large plate.
Serves: 8
