Blueberry Lemon Cake Recipe in Day by Day

Mix together:
2 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract

In separate bowl, combine:
1/4 tsp salt
2 cups all-purpose flour
2 tsp baking powder
½ medium lemon (zest and juice)

In third bowl, combine:
1/2 Tablespoon corn starch
16 oz fresh blueberries

Mix wet ingredients into dry ingredients, mix well, but don’t over-beat. Toss the blueberries with the corn starch, then fold into the batter.

Use cooking spray to coat baking pans (I use 3 smaller tins, but it would also be nice in a loaf pan) and add batter. Bake in pre-heated oven 350° for 35-45 minutes. Cool completely, then turn out. Glaze or dust with confectioner’s sugar.