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2 sticks unsalted butter or margarine
1/4 cup sugar
1 1/4 cups honey
4 large eggs, slightly beaten
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely chopped lemon zest
3 cups flour
2 teaspoons baking powder
1/2 teaspoon ground mace
1/2 teaspoon salt
2 cups fresh blueberries

In the bowl of an electric mixer, combine the butter, sugar and 1 cup of the honey. Using the paddle attachment, if possible, beat the mixture on medium-high speed until light. Add the beaten eggs, 1 tablespoon lemon juice and the lemon zest. Mix until smooth. Reduce to low speed and add the flour, baking powder, mace and salt. Stir in the blueberries. Spread the batter into a greased and floured 9-inch bundt pan. Bake in a preheated 350-degree oven for about 55 minutes or until cake tests done. Cool cake on a rack for 15 minutes and then unmold. In a small saucepan heat the remaining one-half cup honey and 1 tablespoon lemon juice until warm. Brush the glaze over the top and sides of the cake. Let the cake cool to room temperature.

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