Lemon Blueberry Cake
Blueberry Pound Cake with Lemon Infused Olive Oil Recipe
-2 Cups granulated sugar
-3/4 Cups Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-4 Large eggs
-3 Cups all-purpose flour, divided
-2 Cups fresh or frozen blueberries
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1 Cup sour cream
-1 tsp. vanilla extract
-1/2 Cups powdered sugar
-4 tsp lemon juice
Preheat oven to 350.
Beat first 2 ingredients at medium speed with a mixer until well-blended.
Add eggs one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 tablespoons flour and blueberries in a small bowl and toss well.
Combine remaining flour, baking powder, baking soda and salt.
Add flour mixture to sugar mixture alternately with sour cream.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10-inch wipe bundt pan with a coating of Sonoma Farm Lemon Olive Oil
Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake. Yield: 16 servings