Step 1

Preheat the oven to 180c (350f) and prep a parchment paper-lined 9-inch cake pan.

Step 2

Into a medium mixing bowl, add the blueberries and cornstarch and mix it with a spoon until the blueberries are well coated. Set aside.

Step 3

Into a large mixing bowl, add the vegetable oil, sour cream, eggs, lemon zest, vanilla extract, kosher salt, and granulated sugar, and mix with a whisk until well combined.

Step 4

Add the flour and baking powder and mix until almost combined.

Step 5

Add the blueberry mixture and mix until just combined and there are no lumps of flour visible. Do not overmix!

Step 6

Pour the cake batter into a 9-inch cake pan. Smooth it out with a spatula and top with more blueberries!

Step 7

Bake in a 180c (350f) preheated oven for 45-55 minutes of until a toothpick inserted into the cake comes out with a few moist crumbs.

Step 8

Let the cake cool in the pan for 15 minutes, then remove it from the pan. Let the cake cool to room temperature. Top with powdered sugar and serve next to a cup of coffee or tea!