2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream ***
1/2 cup light olive oil or vegetable oil
1 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
How To Make
Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375F.
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 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 1/3 at a time, whisking to incorporate between each addition.
Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note below.
Pour half of the batter into prepared springform pan and spread evenly 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 slightly into the batter (about halfway).
Bake at 375F for 45 to 55 minutes, or until a toothpick inserted into center comes out clean without wet batter.
Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.
Serve dusted with powdered sugar.
* Measure flour by spooning into measuring cup then scraping off the top.
** If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.
*** can substitute whole milk yogurt for the sour cream – turned out perfect soft and very moist.