Blueberry lemon cake

1. Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375˚F.

2. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

3. Add 1 cup sour cream, 1/2 cup oil, 1 teaspoon vanilla, 1/4 tsp salt and whisk on low speed until well combined.

4. Whisk together the 2 cups flour with 2 teaspoon baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 tablespoon fresh lemon juice and 1/2 tablespoon lemon zest.

5. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. (If using frozen blueberries, thaw in refrigerator and drain any excess juice and toss with a full 1 Tbsp of starch. Do not add lemon juice to blueberries.) Do not add more than 16 oz blueberries or they start to weigh the cake down.

6. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 minutes), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

7. Serve dusted with powdered sugar.