Blueberry Lemon Cake
A blueberry in every bite! This cake is tender and juicy inside with a lightly crunchy outside.
INSTRUCTIONS
Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with butter or nonstick spray and line the bottom with parchment paper.
In the bowl of a stand mixer with the whisk attachment, whisk the eggs and sugar on high until they are very light and fluffy, about 8 minutes. Add the sour cream, olive oil, vanilla and salt and whisk on low speed until well combined, about 2 minutes.
In a separate bowl, whisk the flour, baking powder, baking soda and cinnamon together. Add to the egg batter in three increments, whisking to incorporate with each addition. Add in 1 tablespoon each of lemon juice and zest.
In a medium bowl, toss the blueberries with cornstarch and 1 teaspoon lemon juice and stir 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. Pour in the remaining batter and sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter. Sprinkle the top with brown sugar.
Place the cake on a rimmed baking dish and bake until the cake is golden brown and a skewer inserted into the center of the cake comes out clean, about 50 minutes.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully remove the ring and let the cake cool until room temperature or just warm.
Dust with powdered sugar if desired.
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