Blueberry Buttermilk Cake

1⁄2 c avocado or other vegetable oil
1⁄2 c buttermilk or milk
2 eggs
1 t vanilla bean paste or extract
1 c granulated sugar
11⁄2 c all-purpose flour
11⁄2 t baking powder
1⁄2 t baking soda
1⁄2 t kosher salt
2 c fresh or frozen blueberries
2 T sparkling sugar or demerara sugar

Spray a 9-inch baking pan (round or square) with cooking spray (or brush with oil). Line the bottom of the pan with parchment paper and spray or oil paper. Preheat the oven to 350 degrees.

In a medium bowl, combine oil, buttermilk, eggs, vanilla, and sugar. Whisk vigorously to combine.

Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk to combine. Add the berries and toss them around, coating them with the flour mixture. Add the wet mixture to the dry ingredient-berry mixture and fold to combine. Try not to over mix, a few lumps are ok.

Turn batter into the prepared pan and sprinkle the top with sparkling sugar. Bake 53-58 minutes until a cake tester inserted into the middle comes out clean. If the cake begins to brown too much, tent with foil halfway through bake time. Cool on a wire rack, then unmold.