Blueberry Lemon Cake

Serves: 10

 

2 large eggs

1 cup sugar

1 cup sour cream

1/2 cup oil (avocado, olive or canola)

1 tsp vanilla

1/4 tsp salt

2 cups all-purpose flour

2 tsp baking powder

1 medium lemon (zest and juice), divided

1/2 Tbsp corn starch

16 oz fresh blueberries

Powdered sugar to heavily dust the top

10” Springform pan

 

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick. Add sour cream, oil, vanilla, salt and whisk on low speed until well combined. In a small bowl, whisk together the flour and baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Add fresh lemon juice (set aside 1 tsp) and lemon zest. Rinse blueberries and drain well. In a small bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. Pour half of the batter into oiled springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes, or until a toothpick inserted into center comes out clean without wet batter. Heavily dust with powdered sugar, let cake rest then remove ring. Cover and refrigerate if not serving that day.