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Lemon Blueberry Cake and Hot Honey-butter Sauce


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1 1/2 cups flour
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1 cup fresh blueberries
  • 2 teaspoons fresh lemon rind
  • 2 tablespoons fresh lemon juice
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon lemon juice

Directions

  • Preheat oven to 350 F.
  • Cake Grease and flour a 8" square pan.
  • Blend flour, nutmeg, salt and baking powder together.
  • In a small bowl, mix milk, lemon juice and rind together.
  • In a large bowl, cream butter with sugar.
  • Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
  • Add flour mixture, alternating with milk mixture, remembering to blend lightly.
  • Gently fold in blueberries.
  • Pour into prepared pan and bake at 350 F for 50 minutes.
  • Remove from pan and cool slightly.
  • Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.

Hot Honey-Butter Sauce

  • In small pan mix water and cornstarch blend well then gradually add Sue Bee® honey, butter and lemon juice.
  • Boil over low heat, stirring occasionally.
  • When ready sauce is thick and clear.
  • Pour hot sauce over the warm cut cake and enjoy.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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