Lemon-Scent Blueberry Cake

1 1/2 cup vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon grated lemon peel
2 teaspoons vanilla
2 cups fresh NC blueberries
1 cup chopped pecans

Powdered sugar and extra grated lemon peel for garnish

Preheat oven to 350F. Grease and flour a 10-cup bundt pan.

Combine oil and sugar, cream well. Add eggs and mix thoroughly. Stir in flour, soda, salt, lemon peel and vanilla. Mix well. Fold in blueberries and chopped pecans. Spoon mixture into prepared pan.

Bake one hour. Test after 55 minutes with toothpick. Remove from oven and turn out onto rack while hot. Let cool, dust with powdered sugar and sprinkle with grated lemon peel.

Source: North Carolina Blueberry Council