BLUEBERRY LEMON CAKE

By Sube

Ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup olive oil
• 1 teaspoon vanilla
• 1 cup sour cream
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 tablespoon lemon zest
• Juice of 1 lemon, divided
• 1 pint fresh blueberries
• 1/2 tablespoon cornstarch

Preparation

Step 1

Preheat oven to 375 degrees
Mix eggs and sugar. Beat till thick.
Add the oil, sour cream, salt and vanilla. Mix in slow speed and add the 1 tablespoon lemon juice and lemon zest.
Combine the flour and baking powder and add to the egg mixture. Blend till mix together.

With the blueberries, clean,drained and dried. Add the cornstarch and 1 teaspoon lemon juice. Mix till well combined

Use a spring foam pan or a round pan. Cover the bottom with parchment paper.

Pour half of the batter mixture in the pan. Spread half of the blueberries on top of the batter mixture. Pour the rest of the batter mixture, top with the rest of the blueberries. Press the blueberries into the batter halfway.

Bake for 55 minutes.

Sprinkle with icing sugar on top.