recipe by Lori Ross
2 cups self-rising flour
½ cup sugar plus 2 Tbsps for topping
1/3 cup vegetable oil
1 cup sour cream or milk or a mixture of each
1/2 tsp vanilla extract
1 cup frozen, dried or fresh blueberries
Preheat oven to 350°F. Butter or oil an 8 x 8-inch cake pan or bread pan. In a mixing bowl, combine all ingredients except 2 Tbsps of sugar and the blueberries and mix well. Fold in the berries. Spread the cake evenly in the prepared pan. Sprinkle the remaining 2 Tbs sugar evenly on the top of the bread. Bake until the bread springs back when lightly touched in thecenter, 50 to 60 minutes.
Serve warm or at room temperature cut into squares.