Blueberry Breakfast Cake Recipe

Preheat oven to 350 degrees F. In a mixing bowl, whisk together 1⅓ cup of the flour, the baking powder, baking soda, and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter, granulated sugar, and 1 tablespoon vegetable oil on medium-high speed until pale and fluffy.

Stir in the remaining 2 tablespoons vegetable oil.

Blend in eggs one a time, mixing until combined after each addition and adding in vanilla with the second egg.

In a liquid measuring cup used to measure the buttermilk, whisk together buttermilk and sour cream.

Working in three separate batches, add ⅓ of the flour mixture and mix just until nearly combined, then alternate with buttermilk mixture.

Mix just until nearly combined, repeat once more then end with flour mixture. Mix until just combined.

Toss frozen blueberries with the remaining 2 tablespoons of flour then fold into batter.

Pour batter into a buttered 8-inch by 8-inch baking dish and spread into an even layer.

Sprinkle top evenly with raw sugar.

Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cakes comes out free of batter.

Tent cake with foil near the last 15 minutes of baking to prevent excessive browning of the top.

Allow cake to cool on a cooling rack then cut into squares. Store in an airtight container.