Ingredients
2 1/3 cups Pamela’s Gluten-Free Flour
2 large eggs, room temperature
2/3 cup granulated sugar
1 cup Daisy Sour Cream, (8 oz), at room temperature
1/2 cup olive oil , or vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons Clabber Girl Baking Powder -GF
butter for greasing
1 medium lemon, zest and juice, divided
2 teaspoons cornstarch
16 oz fresh blueberries, washed and dried
powdered sugar to dust the top, optional
Instructions
- Butter a 9-inch springform pan and set aside. Preheat oven to 375˚F.
- In a large bowl, beat the eggs and the sugar with whisk attachment on high speed for 5 minutes, or until light in color and thick.
- Add the sour cream, olive oil, vanilla, salt and whisk on low speed until well combined.
- Whisk together the flour with baking powder then add to the batter, whisking to incorporate. Finally, add 1 tablespoon lemon juice and zest.
- Rinse blueberries and drain well. In a medium bowl, toss blueberries with 2 teaspoons cornstarch and 1 teaspoon 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 at 375˚F for 45 to 55 mins., or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15 mins. then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar. Yum!