Blueberry Coffee Cake

Let me start off by saying ....Oops I totally forgot to make a bread yesterday...My knees hurt, went the dreaded school shopping , ugh....sorry I do believe I had an excuse, so today is two recipes...
Hmmm should we have next week full of coffee cakes , or yeast bread....hmmm I wonder or maybe bread machine recipes....Stay tuned tomorrow to see what I decide.....now to this recipe

This recipe is from the The Taste of Home Cooking school magazine Fall 2000....
So since this is somewhat like a upside down cake...I thought I would I would bake this in my springform pan....hmmm Wrong, didn't wrong , blueberry juice everywhere....so hint to the wise , do not bake in Spring-form pan ...
so I will show only a few pics of this recipe

                      so lets start....

                                           Arrange 2 cups of fresh or frozen blueberries
                                in the bottom of a 9-inch round pan ( I should have read this)
                         ( oh ,wait I did ...but thought It would have worked in the pan I used)

 

Sprinkle with 1 Tablespoon flour;

 

 

sorry about t he blurriness

drizzle with 1/2 cup honey and 2 Tablespoons lemon juice

set aside.

 

 

In small bowl ;combine

2 teaspoons baking powder,

1/2 teaspoon baking soda,

1/2 teaspoon salt,

1 1/2 cups flour

 

 

In medium bowl

combine;

2 large eggs,

1/4 cup milk,

1 teaspoon lemon peel,

1 teaspoon vanilla

and the 1/2 cup honey;

beat with fork until well mixed

 

combine the wet into the dry and mix well

then spread batter over blueberries

 

Bake at 350 degrees for 35 minutes or until cake tester

shows its done.

Cool in pan on wire rack for 10 minutes ,

then invert onto large plate; cool completely