Lemon Blueberry Bundt Cake

By á-36210

Ingredients

• Ingredients
• Ingredients
• 2 large eggs
• 1 + 2 Tblsp cup (210 grams) granulated sugar
• 1 cup sour cream
• 1/2 cup light olive oil or vegetable oil
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 cups (260 grams) all-purpose flour*
• 2 tsp baking powder
• 1 medium lemon (zest and juice), divided
• 1/2 Tbsp corn starch
• 16 oz (450g) fresh** blueberries
• Powdered sugar to dust the top, optional

Preparation

Step 1

Directions
Spray Bundt pan with bakers joy.

Preheat Oven to 360˚F.


Beat 2 eggs and 1 cup+2 Tblsps sugar with whisk attachment on high speed 5 min, or until light in color and thick.
Add 1 cup sour cream, ½ cup oil, 1 1/2 p tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
Pour half of batter into prepared Bunt 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 batter (about halfway). Bake covered with foil about 40 min.Uncover and bake about 10 min or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove and let cool.
Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.