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Ingredients
2 Large eggs
1 Cup granulated sugar
1 Cup sour cream
1/2 Cup vegetable oil
1 Tablespoon vanilla extract
1/4 Teaspoon salt
2 Cups all-purpose flour*
2 Teaspoons baking powder
1 Medium lemon, zest & juice, divided
1/2 Tablespoon corn starch
16 Ounces fresh blueberries**
Powdered sugar to dust the top optional
Instructions
Lightly butter a 9� springform pan and line the bottom with parchment. Preheat Oven to 375�F.
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes, or until light in color and thick.
Add 1 cup sour cream, 1/2 cup oil, 1 tablespoon vanilla, 1/4 teaspoon salt and whisk on low speed until well combined.
Whisk together the 2 cups flour with 2 teaspoon baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 tablespoon lemon juice and 1/2 tablespoon zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 tablespoon corn starch and 1 teaspoon lemon juice, stirring until well combined and no dry white cornstarch remains.
Pour half of batter into prepared springform 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 at 375�F for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15 to 20 minutes then remove ring and cool to room temperature or just warm. Serve dusted with powdered sugar.
Recipe Notes
*Measure flour by spooning into measuring cup then scraping off the top.
**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tablespoon cornstarch and omit lemon juice. Do not add more than 16 oz blueberries or they weigh down the cake.