Lemon Blueberry Cake

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper. (5 minutes)

Recipe View In a medium bowl, gently toss the blueberries with 1 tablespoon of flour and 1 teaspoon of lemon juice. This helps prevent them from sinking to the bottom of the cake. (2 minutes)

Recipe View In a large mixing bowl, using an electric mixer on high speed, beat together the granulated sugar and eggs until the mixture is thickened and pale in color, about 5 minutes. Reduce the mixer speed to low and mix in the sour cream, vegetable oil, vanilla extract, and salt until just combined. (7 minutes)

Recipe View In a separate bowl, whisk together the 2 cups of flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the lemon juice and lemon zest until evenly distributed. (5 minutes)

Recipe View Pour half of the batter into the prepared springform pan and spread evenly. Sprinkle half of the blueberry mixture over the batter. Pour the remaining batter over the blueberries and spread evenly. Sprinkle the remaining blueberries on top, gently pressing them halfway into the batter. (5 minutes)

Recipe View Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (40 minutes)

Recipe View Remove the outer ring from the springform pan and let the cake cool completely on a wire rack. Once cooled, dust the top of the cake with confectioners' sugar using a fine-mesh sieve. (10 minutes)