Blueberry Lemon Cake

By Yvette-2

Ingredients

• 2 large eggs
• 1 c. granulated sugar
• 1 c. sour cream (8 oz.)
• 1/2 c. light olive oil or vegetable oil
• 1 t. vanilla extract
• 1/4 t. salt
• 2 c. all purpose flour
• 2 t. baking powder
• 1 medium lemon zest and juice, divided
• 1/2 t. corn starch
• 16 oz. fresh blueberries
• powdered sugar to dust the top

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. Lightly butter a 9 inch bundt pan.
3. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until light in color and thick.
4. Add 1 c. sour cream, 1/2 c. oil, 1 t. vanilla, 1/4 t. salt and whisk on low speed until well combined.
5. Whisk together the 2 cups flour with 2 t. baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition ( DO NOT OVERMIX). Finally, add 1 T. lemon juice and 1/2 T zest.
6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 T corn starch and 1 t. lemon juice, stirring until well combined and no dry white cornstarch remains.
7. Pour half of the batter into prepared pan and spread evenly. 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 battter (about halfway). Bake at 375 degrees for 45-55 minutes, or until a toothpick inserted in center comes out clean. Let cake rest in the pan for 15-20 minutes then remove and cool until room temp or just warm.
8. Dust with powdered sugar.