Blueberry Lemon Cake
2 large eggs
1 Cup granulated sugar
1 Cup sour cream
½ Cup Vegetable oil
1 tsp vanilla extract
¼ tsp salt
2 Cups all-purpose flour
2 tsp baking powder
1 medium lemon juice and zest, divided
½ T corn starch
16 oz. fresh blueberries
Powdered sugar (to dust the top, optional)
Using a springform pan, line the bottom with parchment paper and preheat the oven to 375 degrees.
Beat 2 eggs and 1 cup sugar in a mixer on high speed for 5 minutes until thick.
Add the sour cream, oil, vanilla and salt and whisk on low speed until well combined.
In a separate bowl, whisk together the flour and baking powder then add to the batter slowly. Add 1 Tablespoon of lemon juice and 1 Tablespoon of the lemon zest.
In a medium bowl, toss the blueberries with ½ Tablespoon of corn starch and 1 Tablespoon of lemon juice, stirring until well combined.
Pour half the batter into the prepared springform pan and spread evenly. Top with half of the blueberries. Spread the remaining batter over the top and sprinkle the top with the remaining blueberries, pushing them slightly into the batter.
Bake at 375 for 45-50 minutes or until toothpick in the center comes out clean.
Let cake rest in the pan for 15 minutes, then remove the outer ring and cool until room temperature. Serve dusted with the powdered sugar. (if desired)