Ingredients
2 large eggs
1 cup granulated sugar
1 cup sour cream, (8oz)
1/2 cup light olive oil , or vegetable oil
1 tsp vanilla extract
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 dust the top, optional
Instructions
How To Make Lemon Blueberry Cake:
Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375˚F.
1. Beat 2 eggs and 1 cup sugar with the whisk attachment on high speed 5 minutes or until lightened in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition (DO NOT OVERMIX or the cake will be dense). Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest. (I really like to use this lemon zester).
4. Rinse blueberries and drain well. Transfer to a medium bowl add 1/2 Tbsp corn starch and 1 tsp lemon juice. Stir until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.
5. Pour half of the batter into the prepared springform pan and even out the top 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 about halfway into the batter. Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min). Let cake rest in the pan for 15-20 minutes then remove the springform ring and cool until room temp or just warm.
To Test the Cake for Doneness: bake until a toothpick inserted into the center comes out clean.
Step by step layers of blueberry cake in springform pan
