Blueberry Lemon Cake

This blueberry lemon cake is perfect for a Mother’s Day brunch or just because!  Filled with juicy blueberries with the hint of lemon. One of my favorite combinations especially with summer just around the corner. This is perfect with a cup of coffee or for a little dessert after dinner. No matter what time of day you have it, I know you will enjoy it!

INGREDIENTS
2 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking powder
1 medium lemon, zest and juice divided
1/2 Tablespoon cornstarch
2 cups fresh blueberries
Powdered sugar to dust the top if desired

DIRECTIONS
Lightly butter a 9 inch spring form pan and line the bottom with parchment paper.  Preheat oven to 375 degrees. Beat two eggs and the granulated sugar in a stand mixer with a whisk attachment on high speed until light in color and thick.  Add one cup of sour cream , 1/2 cup oil, vanilla and salt.  Whisk on low until well combined.
In a separate bowl whisk flour, baking powder, add to the batter a little at a time blend until combined. Add one Tablespoon lemon juice and 1/2 Tablespoon zest. Rinse the blueberries and drain well. In a medium bowl, toss the berries with the cornstarch and 1 teaspoon lemon juice stirring until well combined and no dry white cornstarch remains.  Pour half of the batter into the prepared pan and spread evenly. Top with half of the blueberries. Top the blueberries with the remaining batter spreading to cover the blueberries. Top with the remaining blueberries and push them slightly into the batter.
Bake for 45-50 minutes, mine took 45.  A toothpick inserted in should come out clean when the cake is done.  Let cake rest in pan for 15 minutes, then remove the ring and cool until it’s at room temperature.  Dust with powdered sugar.

Enjoy!

This recipe comes from www.natashaskitchen.com