Oregon Sheet Cake

½ cup salted butter, melted
⅓ cup canola oil
1 ½ cups sugar
2 large eggs
½ cup sour cream
⅓ cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Pint of blackberries

Glaze:
¼ cup salted butter
1/4 cup milk
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.

2. Whisk melted butter, canola oil, and sugar in a medium-sized mixing bowl until smooth. Add eggs, sour cream, milk, and vanilla and whisk until combined. Whisk in flour, cornstarch, baking powder, baking soda, and salt until combined. Sprinkle blackberries over the top and gently press into the batter.

3. Spread in a greased 13x18 inch rimmed baking sheet.

4. Bake for 20-25 minutes. Remove from the oven and allow to cool for 5 minutes.

5. Heat the butter and milk over medium heat in a saucepan or in the microwave until the butter is melted and the milk is steamy. Add the honey, powdered sugar, and vanilla and whisk until combined. Pour over the still-warm cake, allow the glaze to set for 5 minutes, and serve with generous scoops of marion berry pie ice cream.