Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¼ cup vegetable oil
3 large eggs, room temperature
½ cup sour cream or Greek yogurt
½ cup milk
2 teaspoons vanilla extract
2 cups frozen wild blueberries, halved, thawed, and drained
¼ cup granulated sugar for filling
2 tablespoons cornstarch for filling
1 large egg white for filling
¼ cup orange juice for filling
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch baking dish with parchment paper
In a bowl, whisk together flour, 1 ½ cups sugar, baking powder, and salt
In another bowl, cream softened butter and vegetable oil until smooth
Add eggs one at a time, blending well after each
Mix in sour cream or Greek yogurt, milk, and vanilla extract
Gradually add dry ingredients to wet ingredients, folding carefully
In a separate bowl, toss blueberries with ¼ cup sugar, cornstarch, egg white, and orange juice to make filling
Gently fold blueberry mixture into batter in 2 additions
Pour batter into prepared dish
Bake for 35-40 minutes until golden and a toothpick inserted comes out clean
Cool completely before slicing into 12 individual servings
Notes
Use room temperature eggs for better emulsification
Spoon and level flour for accurate measurement
Test baking powder freshness for optimal rise
Can substitute plain yogurt for sour cream if preferred
Store leftovers in airtight container for up to 3 days or freeze for 2 weeks
- Prep Time: 25
- Cook Time: 40
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 43g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 50mg