Use pan spray or butter to line a 9 inch spring form pan. You can line bottom with parchment but pan spray on the whole thing works just fine.
Preheat oven to 375 degrees F.
Step #1: Beat 2 eggs and 1 cup of sugar on high speed for 3-5 minutes, or until a light color and thick.
Step #2: Add 1 cup of sour cream, 1/2 cup oil, 1 TSP vanilla, 1/4 TSP salt and whisk on low until it is well mixed.
Step #3: Mix together 2 TSP baking powder and 2 cups of flour with a fork and then add it to your batter a little at a time and then add 1 1/2 TBSP of lemon juice and 1 TBSP of lemon zest
Step #4: Rinse off your blueberries and drain. Toss your blueberries with
1/2 TBSP corn starch until there is no longer cornstarch. If using fresh blueberries add 1 TSP of lemon juice.
Step #5: Pour half of the batter in the pan and put a layer of blueberries on top. Then use the rest of your batter and spread over top adding the remaining blueberries. Bake at 375 for about 45-50 minutes, or until a toothpick comes out clean. Let it rest around 20 minutes and then remove the ring and cool until warm. Dust with powdered sugar and serve warm or room temp.
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