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Lemon Blueberry Cake
A wonderful variation of the traditional honey cake. The lemon and dried fruit flavors make it special. If preferred, substitute dried cherries, cranberries or apricots for the blueberries.
Ingredients
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
1 cup GOLDEN BLOSSOM HONEY
4 eggs, beaten well
2 Tablespoons lemon juice
2 teaspoons lemon rind, grated
1 cup dried blueberries
1 cup golden raisins
1 cup walnuts, chopped
Directions
Preheat oven to 325°. Spray a 10-inch tube or bundt pan with vegetable cooking spray.
Sift together the first 3 ingredients.
In a separate bowl, cream butter and honey. Blend in next 3 ingredients. Combine with flour mixture, stirring until smooth. Add blueberries, raisins and nuts.
Pour batter into prepared pan and bake in oven for 50-55 minutes. Cool in pan on rack for 10 minutes. Loosen cake from sides of pan with a knife and remove from pan. Cool completely.
