INGREDIENTS
2 cups
plus 2 tablespoons all-purpose flour
3/4 cup
light brown sugar, packed
1/4 cup
granulated sugar
1 tsp
baking soda
salt, optional and to taste
1/4 cup
unsalted butter, melted
1
large egg
3/4 cup
buttermilk
1/4 cup
canola or vegetable oil
2 tsp
vanilla extract
10
to 12 ounces raspberries, about 2 cups (I used frozen but highly recommend fresh)
2 tbsp
all-purpose flour