Blueberry Lemon Cake

bon COOK Products used:
Perforated Baking Sheet, Medium Round Mold, Stainless Mixing Bowl, Eco Chop, Le Petit Grater

Ingredients

• 2 large eggs

• 1 cup granulated sugar

• 1 cup sour cream

• 1/2 cup light olive oil or vegetable oil

• 1 tsp vanilla extract

• 1/4 tsp salt

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 medium lemon zest and juice, divided

• 1/2 TBSP cornstarch

• 16 oz fresh blueberries

• Powdered sugar to dust the top, optional

Directions

1. Place Medium Round Mold on Perforated Baking Sheet. Preheat oven to 375 F.

2. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

3. Add 1 cup sour cream, 1/2 cup oil. 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

4. Whisk together the 2 cups flour with 2 tsp baking powder, then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 TBSP lemon juice and 1/2 TBSP zest.

5. Rinse blueberries and drain well by using the Eco Chop basket spinner. In Stainless Mixing Bowl, toss blueberries with 1/2 TBSP cornstarch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

6. Pour half of the batter into Medium Round Mold 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 toothpick inserted in center comes out clean.

7. Let cake rest in mold 20 minutes then unmold. Serve dusted with powdered sugar.