A dessert that can also be eaten in the morning is always our favorite. Call it cake after dinner and serve with a dollop of vanilla ice cream. Then reheat individual slices in the morning and add a touch of sweet butter and honey.

Preheat oven to 350˚F. In a standing mixer, blend the butter, oil, and sugars for 5 minutes, until light and creamy. Add the eggs, until just incorporated. Then add half of the flour. Add the salt, baking powder, vanilla, ginger, zest, and lemon juice. Then add the remainder of the flour and the milk.

Remove bowl from mixer and fold in blueberries.

Bake for one hour in four mini-loaf pans.