BLUEBERRY LEMON CAKE

Imagine biting into this fluffy, sweet cake bursting with the flavors of fresh blueberries and lemon! It is so good, I made it twice this week and both times people begged me for the recipe. I found this treasure on Natasha’s Kitchen a long time ago and have been preparing it since then for breakfasts, brunches, or as a stand-alone dessert for after dinner. This cake is truly perfect for any occasion!

Ingredients:

• 2 large eggs

• 1 & 1/4 cup of granulated sugar

• 1 cup of sour cream

• 1/2 cup of extra virgin olive oil

• 1 tsp vanilla extract

• 1/4 tsp salt

• 2 cups of all purpose flour

• 2 tsp baking powder

• 1 medium lemon (zest & juice)

• 1/2 tbsp corn starch

• 16-18 oz of fresh blueberries

• powdered sugar for dusting, optional

Preheat oven to 375 F. Line the bottom of a spring-form, about 9 inches, with parchment paper and lightly butter side of spring-form. Beat 2 eggs and 1 cup of sugar with electric mixer on high speed for about 4-5 minutes or until it is lightened in color and becomes thicker.

Add 1 cup of sour cream, 1/2 cup of extra virgin olive oil, 1 tsp of vanilla, 1/4 tsp of salt and whisk on low speed until well blended. Mix 2 cups of flour with 2 tsp of baking powder and add it to the batter, whisking it to incorporate all ingredients.

Finally, add 1 tbsp of lemon juice and 1/2 tablespoon of lemon zest, (about one medium lemon) and mix it gently together.

Wash blueberries and pat them dry. In a bowl toss blueberries with 1/2 tbsp of corn starch and 1 tbsp of lemon, stirring until no white cornstarch remains. Add 1/4 of a cup of granulated sugar and mix gently.

Pour half the batter into spring-form and spread it out with a spoon. Top batter evenly with half of the blueberries. Spread the remaining batter on top of blueberries and then sprinkle remaining blueberries on top, gently pushing them into the batter about half way.

Bake for about 45-65 minutes (mine took about 65 minutes) or until toothpick inserted into center comes out clean. Let cake cool for about 10 minutes, remove ring from spring-form. Gently transfer cake onto a serving plate and dust with powdered sugar. Quickly cut a slice and taste it while it is warm! Unbelievably delicious! Enjoy!