Directions

Preheat your oven to 350. Grease and flour a 9” springform baking pan. In a large mixing bowl, add the flour, baking powder and salt. Mix to combine. In another large bowl, cream together your eggs and sugar. Drizzle in your olive oil. Add vanilla and lemon juice or lemon zest from one lemon and mix to combine. Alternate adding your dry ingredients with your milk into the wet ingredients, beginning and ending with the flour. Once batter is just combined, add your blueberries to a bowl with 1 tablespoon of flour. Toss to coat. This will keep the blueberries from sinking to the bottom of the cake. Fold the blueberries into the cake batter. Pour batter into the prepared cake pan. Bake at 350 fir 35-40 minutes, until a cake tester comes out clean. Allow to cool completely before removing from the pan and serving.