Wash the blueberries, and add them to a small bowl along with 1 tablespoon of flour, and 1 tablespoon of honey.

Stir gently to mix, and coat all the berries with the flour and honey. If it’s not liquid enough, you can add a little of the orange juice.

Set aside for now.

In a large mixing bowl, measure the flour, baking powder, salt, cinnamon, and orange zest. Toss with a fork or whisk to distribute evenly.

In another bowl, beat the butter until it is smooth. Add the sugar, continuing to beat until the mixture is light and fluffy.

Beat the egg into the mixture, and when it’s thoroughly incorporated, add the milk and sour cream.

Mix the orange juice into the wet ingredients last, and blend until smooth.

Add about half the flour mixture, and blend into the wet.

Repeat with the second half of the dry ingredients, beating until well incorporated. The batter will be quite thick.

Using a spatula, transfer to the prepared cake pan, smoothing out the top to an even layer.

Stir the blueberries one last time, and spoon them onto the top of the cake.

Using the back of the spoon, gently push the berries into the cake batter. If you leave most just under the surface, the cake will rise around them, creating a top layer of berries. You can also push them down closer to the bottom at various depths to add berries throughout the cake.

Bake in the oven for about 25 to 35 minutes, or until a clean knife inserted into the center of the cake comes out clean (barring any blueberry juice, of course!)

Remove from the oven and allow it to cool for at least 20 minutes before transferring to a plate to cut and serve.