Blueberry Cake
With Mazola® Vegetable Oil
SERVING SIZE
10 Servings
TOTAL TIME
1 Hour
SKILL LEVEL
Beginner
Ingredients:
- 2 Eggs
- ½ cup Mazola Vegetable oil
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅔ cup Sour cream
- 1 tablespoon Lemon zest
- 1 ¼ cups granulated sugar
- 2 cups Flour AP
- 3 teaspoon baking powder
- 2 cups Blueberries
- 1 tablespoon Cornstarch
Instructions:
- Preheat the oven to 350°F and line a 9-inch cake pan with parchment
paper. - In a medium mixing bowl, coat the blueberries with cornstarch and
set aside. In a large mixing bowl, combine vegetable oil, sour cream,
eggs, lemon zest, vanilla extract, salt, and sugar until well mixed. - Add flour and baking powder to the large bowl and mix until almost
combined. - Gently fold in the blueberry mixture until just combined, ensuring no
flour lumps remain. Avoid overmixing. - Pour the cake batter into the prepared pan, smooth it with a spatula,
and sprinkle additional blueberries on top. Bake at 350°F for 45-55
minutes or until a toothpick inserted into the cake comes out with a
few moist crumbs. Let the cake cool in the pan for 15 minutes, then remove and cool to room temperature. Dust with powdered sugar before serving alongside coffee or tea.
