Blueberry Lemon Cake

OK, first, lemme just say that I made this cake a few weeks ago with the intention of posting it for Mother's Day, but then schedules got crazy and life got in the way and things got pushed to the back burner, so to speak. Ah well, what can you do? But the good news it's here NOW and it's definitely worth the wait!
 I found this cake on a blog called Natasha's Kitchen. It's light and tasty, so it's just the perfect thing to have with a cup of tea for an afternoon treat. Doesn't that just sound lovely?
 I also love the fact that the recipe uses an entire pound of blueberries. I'm kind of a stickler for that sort of thing. If I'm making something that has a specific flavor, I want A LOT of that one key ingredient, know what I mean? In other words, if I'm gonna make, say, a peanut butter cookie, I want a recipe that uses A LOT of peanut butter! (Hence the Whole Jar of Peanut Butter Cookies.) It makes sense, right? And that's what we have here! LOTS of plump delicious blueberries. Yum. Btw, this cake is also a snap to throw together, so it's the perfect thing when you need something to sweeten your day. Hope you like it!

2 large eggs 

1 cup granulated sugar  

1 cup sour cream (8oz) 

1/2 cup vegetable oil  

1 tsp pure vanilla extract

1/4 tsp salt  

2 cups all-purpose flour

2 tsp baking powder  

1 medium lemon zest and juice, divided 

1/2 tbs corn starch  

16 oz fresh blueberries

Powdered sugar to dust the top, optional

Preheat Oven to 375˚F.
Lightly butter a 9-inch springform pan and line the bottom with parchment.
Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick. Add sour cream, oil, vanilla extract, and salt, and whisk on low speed until well combined. Whisk together the flour with the baking powder, then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 tbs lemon juice and 1/2 tbs zest.
  Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 tbs corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
 Pour half of batter into prepared springform pan and spread evenly. 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 for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.




Tips:
Full disclosure, the blueberries are supposed to stay suspended in the cake, but as you can see from the photo, mine sank to the bottom. Tbh, I didn't even mind it. But if you want yours to stay suspended, I've always had better luck tossing the blueberries with a tbs of flour, instead of tossing them with cornstarch.
Be sure to include the lemon zest. It really bumps up the lemon flavor in a cake without adding any liquid to the batter!
 Also, I used a 9" tart pan with a removable ring instead of the springform pan and it worked beautifully!