Blueberry Lemon Cake

• 2 Eggs - Large
• 1 cup Granulated sugar
• 8 ounces Sour Cream
• 1/2 cup Light Olive oil or vegetable oil
• 1 teaspoon Vanilla extract
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 Lemon zest & juice, divided (medium)
• 1/2 tablespoon Corn Starch
• 16 ounces Fresh blueberries*

1. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat oven to 375u0b0.
2. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed for 5 minutes, or until light in color and thick.
3. Whisk together 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition. (DO NOT OVERMIX). Finally add 1 tbsp lemon juice and 1/2 tbsp zest.
4. Rinse blueberries and drain well. In a medium blow, toss blueberries with 1/2 tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries, Spread with remaining batter then sprtinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375u0b0F for 45-55 minutes, then remove ring and cool until room temp or just warm.
6. Serve dusted with powdered sugar.

eggs, sugar, sour cream, light olive oil, vanilla, allpurpose, baking powder, lemon zest, starch, fresh blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-lemon-cake-5b3a6a2882965064b491c961 (may not work)