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Blueberry Cake

With Mazola® Vegetable Oil

Serving Size Icon


10 Servings

Total Time Icon


1 Hour

Skill Level Icon




  • 2 Eggs
  • ½ cup Mazola Vegetable oil
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • ⅔ cup Sour cream
  • 1 tablespoon Lemon zest
  • 1 ¼ cups granulated sugar
  • 2 cups Flour AP
  • 3 teaspoon baking powder
  • 2 cups Blueberries
  • 1 tablespoon Cornstarch


  1. Preheat the oven to 350°F and line a 9-inch cake pan with parchment
  2. In a medium mixing bowl, coat the blueberries with cornstarch and
    set aside. In a large mixing bowl, combine vegetable oil, sour cream,
    eggs, lemon zest, vanilla extract, salt, and sugar until well mixed.
  3. Add flour and baking powder to the large bowl and mix until almost
  4. Gently fold in the blueberry mixture until just combined, ensuring no
    flour lumps remain. Avoid overmixing.
  5. Pour the cake batter into the prepared pan, smooth it with a spatula,
    and sprinkle additional blueberries on top. Bake at 350°F for 45-55
    minutes or until a toothpick inserted into the cake comes out with a
    few moist crumbs. Let the cake cool in the pan for 15 minutes, then remove and cool to room temperature. Dust with powdered sugar before serving alongside coffee or tea.