Ingredients

• 240g all purpose flour
• 150g granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 90g vegetable oil
• 2 large eggs
• 1/2 teaspoon vanilla
• 230g sour cream or yogurt
• Zest of 1 lemon
• 250g fresh blueberries
• Sparkling sugar (optional, for topping)

Instructions

1. Bring all ingredients to room temperature before starting.
2. Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
3. In a large bowl, beat the eggs and sugar together on high speed until pale, thick, and airy.
4. Reduce the mixer speed to low and slowly add the vegetable oil, mixing just until combined.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. With the mixer on low, add the dry ingredients alternately with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix only until everything is incorporated—don’t overmix.
7. Add the lemon zest and blueberries, folding them in gently with a spatula.
8. Pour the batter into the prepared pan and sprinkle with sparkling sugar, if using.
9. Bake for 45–50 minutes, or until a tester inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.