The month of June is full of celebrations, including Flag Day (June 14). What better way to celebrate than with an All-American favorite? You won’t be disappointed.
You can also serve this decadent dessert with vanilla ice cream for those who have an extra sweet tooth.
→ 2 large eggs
→ 1 cup sugar
→ 1 cup sour cream
→ ½ cup olive oil
→ 1 teaspoon vanilla extract
→ ¼ teaspoon salt
→ 2 cups all-purpose flour
→ 2 teaspoons baking powder
→ 1 medium lemon (zest and juice) divided
→ ½ tablespoon cornstarch
→ 16 ounces fresh blueberries
→ ¼ cup chopped walnuts
→ Powdered sugar
→ 1. Lightly butter a 9-inch springform pan and line bottom with parchment paper.
→ 2. Preheat oven to 375 degrees.
→ 3. Beat both eggs and the cup of sugar on high speed for 5 minutes or until mixture is light in color and thick.
→ 4. Add the sour cream, olive oil, vanilla extract and salt and beat on low speed until combined.
→ 5. In a separate bowl, whisk flour and baking powder. Then add mixture slowly into batter and beat until blended.
→ 6. Finally, add 1 tablespoon lemon juice and zest ½ lemon. Stir in walnuts.
→ 7. Rinse blueberries and drain well. In a bowl, toss berries and cornstarch. Mix and then add 1 teaspoon lemon juice and stir until no white cornstarch remains.
→ 8. Pour half of batter into springform pan and spread evenly. Top with half of the blueberries.
→ 9. Spread remaining batter on top of berries and then sprinkle the rest of the blueberries evenly over the top.
→ 10. Bake 50 to 60 minutes — or until a toothpick placed in the center comes out clean. Let the cake rest 20 minutes.
→ 11. Dust with powdered sugar before serving.
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