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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 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 fresh Blueberries
Directions-
Preheat oven to 350 degrees. In a mixing bowl whisk together 1
3/4 cup of the flour, the baking powder, baking soda and salt, set
aside. In the bowl of an electric stand mixer fitted with the paddle
attachment, whip butter, granulated sugar and 1 Tbsp vegetable
oil on medium-high speed until pale and fluffy. Stir in remaining 2
Tbsp vegetable oil. Blend in eggs one a time, mixing until
combined after each addition and adding in vanilla with second
egg. In liquid measuring cup used to measure buttermilk, whisk
together buttermilk and sour cream.
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Working in three separate batches add 1/3 of the flour mixture
and mix just until nearly combined, then alternate with buttermilk
mixture and mix just until nearly combined, repeat once more then
end with flour mixture mixing just until combined. Toss
blueberries with remaining 2 Tbsp flour then fold into batter.
Pour batter into a buttered 8 by 8-inch baking dish and spread
into an even layer and sprinkle top evenly with raw sugar. Bake in
preheated oven 45 min, or until toothpick inserted into center of
cakes comes out free of batter. Allow cake to cool on a cooling
rack then cut into squares. Store in an airtight container.
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