2 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 t baking soda
1/2 c (1 stick) unsalted butter
1/2 c canola oil
1 c granulated sugar
1/2 c light brown sugar
1 t vanilla extract
1 Tablespoon honey
1 T fresh squeezed orange juice
4 large eggs
1 c buttermilk
1 pint fresh blueberries (freeze about 3 hours prior to use)
Drizzle topping: 1 T honey, 1 T buttermilk, and 1 T orange juice
Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients in large mixing bowl.
Melt butter and pour into a medium size mixing bowl.Whisk together with oil. Add sugars, vanilla, honey, and orange juice. Add eggs, one at a time, whisking gently with each new addition. Add buttermilk. Whisk together til mixture is smooth.
Make well in the bottom of dry ingredients. Pour in wet ingredients gradually, whisking gently. Do not over-mix. Stop when all ingredients are combined.
Fold in blueberries.
Pour evenly into a greased 12-cup Bundt pan.
Bake for 50-60 minutes until top is golden brown and knife inserted into center comes out clean.
Drizzle honey, buttermilk, OJ glaze over top while still warm. The liquid will be absorbed by the cake.
Serve warm with a small scoop of vanilla ice cream and a cup of orange blossom tea with honey.
Here’s to a midweek sweet treat that will power you through to the weekend. 🙂