Blueberry Breakfast Cake

Ingredients

• 1 3/4 cup +2 Tbsp all-purpose flour, divided
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened
• 3 Tbsp vegetable oil
• 3/4 cup + 2 Tbsp granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1 Tbsp raw turbinado sugar, for topping
• 2 cups frozen blueberries, don't thaw

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk 1 3/4 cup of the flour with the baking powder, baking soda and salt for 30 seconds, then set it aside.
2. Fit your electric stand mixer with the paddle attachment. Beat the butter, granulated sugar and 1 Tbsp vegetable oil on medium-high speed until the mixture turns light and fluffy. Mix in the remaining 2 Tbsp vegetable oil.
3. Add the eggs 1 at a time, mixing after each addition; add the vanilla along with the 2nd egg.
4. In the liquid measuring cup you used for the buttermilk, whisk the buttermilk and sour cream together.
5. Add the dry mixture in 3 separate batches: mix in 1/3 of it just until almost incorporated, then add some of the buttermilk mixture and mix only until nearly worked in. Repeat that alternation 1 more time, then finish with the flour mixture, mixing just until the batter comes together.
6. Toss the frozen blueberries with the remaining 2 Tbsp flour, then fold them into the batter.
7. Scrape the batter into a buttered 8 by 8-inch baking dish; it will be thick and cold, so coax it into an even layer. Sprinkle the raw sugar evenly over the top.
8. Bake for 55 – 60 minutes, until a toothpick inserted in the center of the cake comes out without batter on it. Near the last 15 minutes, tent the cake with foil to keep the top from browning too much.
9. Let the cake cool on a cooling rack, then cut it into squares. Store it in an airtight container.
10. Fresh blueberries work here too. If you use fresh berries, reduce the baking time by about 10 – 15 minutes.