Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with olive oil.
2. In a medium bowl, whisk together eggs, sour cream, NOOC Lemon Fused Olive Oil, and melted butter until creamy.
3. In a large bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.
4. Add the wet ingredients to the dry ingredients and gently fold/stir until just combined, scraping the sides of the bowl as you go.
5. Spread 1/3 of the batter evenly in the bottom of the prepared springform pan.
6. Sprinkle half of the blueberries and brown sugar over the batter, then drizzle 1 tablespoon of Blueberry Dark Balsamic on top.
7. Place the remaining batter in large dollops over the blueberry layer, leaving small air pockets in between.
8. Sprinkle lemon zest and shredded coconut over the top, then drizzle the remaining tablespoon of Blueberry Dark Balsamic in a lattice pattern.
9. Bake in the preheated oven for 45 minutes to 1 hour, or until a wooden skewer inserted into the center comes out clean.
10. While the cake is baking, prepare the glaze by whisking together sifted icing sugar and cream until smooth.
11. Once baked, remove the springform pan from the oven and immediately remove the sides of the pan.
12. Drizzle the glaze in a spiral pattern over the warm cake, allowing it to drizzle down the sides.