2cupsflourwhole wheat, all-purpose or a mix are all fine; I prefer half whole wheat and half all-purpose
1cupbuttermilkOR add 1 teaspoon white wine vinegar to 1 cup regular milk
2tablespoonsoil OR melted butter
Preheat the oven to 400°F. Line a 9x11 inch baking pan with parchment paper, leaving an overhang.
Mix the dry ingredients in a large bowl.
Whisk together the wet ingredients in a large measuring jug until mixed very well.
Pour the wet into the bowl with the dry ingredients and mix JUST until combined. Do NOT overmix!
Spread the batter in the prepared pan. Sprinkle with the blueberries and bake for 18-20 minutes, or until a toothpick inserted comes out dry. Cool on a cooling rack before slicing into squares.
Store in an airtight container in the fridge for up to 5 days OR in the freezer for up to 2 months.Reheat in the microwave OR in a skillet with a lid over medium heat - make sure the bottom doesn't burn!