Olive~Me & Co.’s Lemon and Blueberry Cake

Ingredients:

• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 C all-purpose flour
• 2 tsp baking powder
• 1 medium lemon zest and juice, divided
• 1/2 Tbsp corn starch
• 16 oz fresh blueberries
• Powdered sugar to garnish (optional)

Instructions:

1. Preheat Oven to 375˚F.
2. Lightly butter a 9-inch spring-form pan and line the bottom with parchment.
3. Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick.
4. Add sour cream, Olive~Me & Co’s Meyer Lemon Olive Oil, vanilla, and salt and whisk on low speed until well combined.
5. Whisk together the flour with the baking powder then add to batter a third at a time, whisking to incorporate with each addition (do not over mix). Add 1 Tbsp lemon juice and the zest.
6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 tsp lemon juice, stirring until cornstarch is incorporated.
7. Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle remaining blueberries evenly over the top, pushing them about halfway into the batter.
8. Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
9. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
10. Serve dusted with powdered sugar if desired.