¼cup(60grams)canola oilor sunflower oil, or ⅓ cup melted butter
1tablespoon(15grams)vanilla extractor beans of one vanilla pod
DRY INGREDIENTS
2cups(300grams)all-purpose flour+ 1 tbsp to toss blueberries
1tablespoon(12grams)baking powder
2cups(300grams)blueberriesdivided 1 ½ cups in the batter, ½ cup on top
Preheat the oven to 350°F or 180°C. Line your springform pan with parchment paper.
In a large mixing bowl, whisk together the wet ingredients: grated lemon zest, lemon juice, milk, sugar, oil or melted butter, and vanilla extract.
Sift in the flour and baking powder.
Whisk wet and dry ingredients until most lumps are gone, and you have a smooth batter.It should take you about 1 minute with a manual whisk.
In a separate bowl, toss 1 ½ cups of blueberries with a tablespoon of flour.
Add the blueberries to the cake batter and fold them in gently with a spatula.
Pour the cake batter into the springform pan.Add the remaining ½ cup of blueberries on top of the cake.
Bake in the oven at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.Let the cake cool down for 10 minutes in the cake pan before transferring it onto a wire rack to cool down completely.Optionally, dust with powdered sugar or drizzle with our lemon glaze.