2 Cups Granulated Sugar

3/4 Cup Winterhill Lemon Infused Olive Oil

4 Large eggs

3 Cups All-purpose flour, divided

2 Cups Fresh or frozen blueberries

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

1 Cup Sour cream

1 tsp Lemon juice

1 tsp Vanilla extract

1/2 Cup Powdered sugar

Reheat oven to 350. Beat first 2 ingredients 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 a knife. Combine 2TBSP of the flour with the blueberries in a small bowl & toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to the sugar mixture alternating with sour cream. Fold in blueberry mixture, lemon juice and vanilla. Spray a bundt pan with non-stick spray. Bake at 350 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 a small bowl and drizzle over warm cake. Yield 16 servings.