Blueberry sourcream Cake

By Emcneil

Ingredients

• 2 cups flour plus 2 Tbsp extra (separated)
• 1 1/2 cups sugar*
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup / 8 oz sour cream (you may sub plain or Greek (plain) yogurt)
• 2 large eggs
• 1/2 cup olive oil (light or the fruity version)*
• 1 tsp vanilla
• 1 1/3 cups fresh blueberries (rolled into the 2 tbsp flour)
• 1 cup, confectioner's sugar (powdered sugar)
• 2-3 Tablespoons Lemon juice

Preparation

Step 1

Preheat oven to 350F/180C. Lightly grease a bundt pan.
In a large mixing bowl,combine all the dry ingredients. Set aside.
Roll the blueberries in the 2 tbsp flour until coated.
In another bowl, beat the eggs with the sour cream just until combined. Pour in the oil and the vanilla and mix.
Mix the wet ingredients with the dry. It will be a thick batter.
Transfer the batter to the prepared pan. Bake for about 40-45 minutes or until a tester inserted in the middle comes out clean or with only a few crumbs clinging to it.

For the Lemon-Glaze

1 cup, confectioner's sugar (powdered sugar)
2-3 Tablespoons Lemon juice (depending on the tartness and thickness of the glaze that
you prefer so feel free to adjust).
Place the powdered sugar and lemon juice in a mixing bowl. Beat until it reaches a smooth and pourable consistency. Easy! Let the cake cool completely before you add the glaze.