Lemon Blueberry Pound Cake
(courtesy of Annette Schoonover, owner of Winterhill Farms. Serves 16)
2 cups granulated sugar
¾ cup Winterhill lemon-infused olive oil
4 large eggs
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ cup powdered sugar
Preheat oven to 350 degrees F.
Beat sugar and olive oil together at medium speed with mixer until well blended. Add eggs one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with knife. Combine 2 tablespoons of flour with blueberries in small bowl and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture, alternating with sour cream. Fold in blueberry mixture, lemon juice, and vanilla.
Spray Bundt pan with nonstick spray. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan. Combine powdered sugar and lemon juice in small bowl and drizzle over warm cake.