by Katharine Koeppen, RA

Blueberries are still very much in season, and this is a lovely cake for breakfast or snacking. It can be successfully made in a gluten-free version using a cup-for-cup style GF flour. It's also a great way to use up soured milk, half and half or cream, all of which can be easily substituted for buttermilk.

This recipe is adapted from NYT Cooking. It yields one 9" cake.

Ingredients

1/2 C        avocado oil
1/2 C        buttermilk 
2              large eggs 
1 TBS       vanilla extract 
2 dr          sweet orange essential oil or cardamon essential oil
1 1/2 C     flour 
1 TBS        flour, measured separately 
1 1/2 tsp   baking powder 
1/2 tsp      baking soda 
1/2 tsp      kosher salt
10 oz         fresh blueberries  
(opt)         cinnamon sugar

Directions

Preheat oven to 350.˚ Brush a 9" or 10" round pan with a neutral vegetable oil and line with parchment paper. 

In a medium bowl, whisk together avocado oil, buttermilk, eggs, vanilla and essential oil. Whisk in sugar until well combined. In a separate bowl, toss together the 1 1/2 C flour, baking powder, baking soda and salt until well combined. Add the wet ingredients to the dry and mix until just combined. Gently toss the blueberries with remaining 1 TBS flour and fold into batter. Pour into prepared pan and give the pan a sharp rap to eliminate any air bubbles. If desired, sprinkle evenly with cinnamon sugar.

Bake until golden and a cake tester inserted in center comes out clean, 52-58 minutes. Let cool slightly before unmolding and serving.

Enjoy!