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Instructions |
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Lightly butter a 9 inch springform pan and line the
bottom with parchment. Preheat oven to 375.
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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 tsp
vanilla, 1/4 tsp salt and whisk on low speed until
well combined.
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Whisk together the 2 cups flour with 2 tsp baking
powder. Add to batter 1/3 at a time, whisking to
incorporate with each addition (DO NOT OVERMIX).
Finally, add 1 tbsp corn starch and 1 tsp lemon
juice, stirring until well combined and no dry
cornstarch remains.
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Pour half of batter into prepared pan, spread
evenly. Top with half of blueberries. Spread
with remaining batter, then sprinkle the rest of
the blueberries evenly over the top, pushing them
down about halfway into the batter. Bake 45 to
55 minutes or until a toothpick inserted in
center comes out clean. Let cake rest in pan 15-
20 minutes. Remove ring and cool until room temp
or just warm. Serve dusted with powdered sugar.
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| Serving
Suggestions |
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For frozen blueberries, thaw and drain. Dust with 1 tbsp cornstarch before adding. Omit lemon juice.
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Originally Submitted
11/20/2019
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