2 Cups granulated sugar
3/4 Cups Olive Gourmet Eureka Lemon EVOO
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. Oil a 10” bundt pan with Eureka Lemon EVOO
Beat sugar and oil together at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition.
Combine 2 tablespoons flour and blueberries in a small bowl and toss well. Set aside.
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 prepared pan. 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