BBC (Blueberry Breakfast Cake)

Figured it was about time for a food post.  This recipe makes two "cakes" in #8 cast iron frying pans.  Once baked and cooled remove the cakes from the pans and store in an airtight container.  Don't let them sit in the pans, or the pans will rust.
So without further ado...

BBC (Blueberry Breakfast Cake)
Stir together dry ingredients:
2 1/2 cups flour
1/2 cup sugar
4 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon

If using frozen blueberries, stir 2 cups into the dry ingredients at this stage.  If using fresh blueberries, add them after mixing in the wet ingredients.

Whisk together wet ingredients in this order and then stir into dry ingredients just until incorporated.
2 eggs
6 Tbs. olive oil
2/3 to 1 cup orange juice

Preheat oven to 350 degrees.  Divide the batter between two #8 cast iron frying pans or similar sized baking dishes.  The mass of the cast iron really helps make them fluffier than if you had used muffin tins.  Sprinkle cinnamon and sugar on top.  Bake for 25-35 minutes or until a knife inserted in center comes out clean.  You can try halving the recipe to make only one pan, but don't blame me if they disappear too quickly.  Enjoy.