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.


2 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, at room temperature


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 Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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.