Sourdough Blueberry Breakfast Cake

Preheat the oven to 350 degrees, and prepare a 9 by 9 inch baking dish by lining with parchment paper and spraying with nonstick spray.  Set aside.

In a medium bowl, mix 1 1/2 cups flour, cornstarch, baking soda, baking powder, and salt.  Set aside.

In the bowl of an electric mixer with the paddle attachment, cream butter and 1 cup of granulated sugar together until pale and fluffy.  Add eggs one at a time, and mix until smooth.

Measure out 1/2 cup of milk, and stir in the sourdough discard and vanilla extract.  Pour the milk mixture into the mixing bowl and mix at medium-low speed until incorporated.

Switch to hand mixing, using a wooden spoon or danish dough whisk, to add the flour mixture into the mixing bowl.  When most of the flour is mixed in, stop mixing.

Add blueberries to the empty bowl that had the flour mixture in it, and add another 1/4 cup all-purpose flour.  Toss the blueberries around in the flour to coat them evenly.  Add the blueberries (and leftover flour) into the mixing bowl and gently fold them in.

Pour the batter into the prepared cake pan, and then sprinkle 1 tablespoon of granulated sugar over the top of the batter evenly.

 Bake at 350 degrees for 48-53 minutes.  The top will be golden brown, and a toothpick inserted into the center of the cake will come out clean.

Cool completely, and then cut into squares to serve.  Store in an airtight container at room temperature for 2-3 days.