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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.

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.