recipe from Donna Hay
2 cups all-purpose flour
2 tsp baking powder
3/4 cup superfine sugar
1 cup sour cream
1 ts finely grated lemon rind (I used 3 ts)
1/3 cup vegetable oil
1 1/4 cups fresh or frozen blueberries
Preheat oven to 350F.
Sift flour and baking powder into a bowl. Add sugar and combine.
In a separate bowl whisk sour cream, eggs, lemon rind, and oil together.
Stir in the dry ingredients until just combined. Fold in the blueberries.
To make a cake: spread batter into 9 or 8 inch greased & floured cake pan and bake for 40 minutes or until toothpick comes out clean.
To make muffins: fill a dozen 1/2 cup muffin tins about 2/3 full and bake for 12 minutes or until clean toothpick stage.
Note: I sprinkled raw sugar on top halfway thru the baking time-I love that crunch. I used a 9-inch round cake pan that was greased and floured. I baked mine for 30 minutes, but I have a convection oven, so it takes less. But make sure to watch the cake at around the 30 minute mark! And yes, I added in 3 ts of lemon zest. I love that lemon taste.