1/3cup + 1 Tbspvegetable oilor canola or other neutral tasting oil (100ml)
2cupsfresh blueberriesor un-thawed frozen blueberries, for topping
1-2Tbspwhite sugarfor topping
Confectioners/icing sugarfor garnish
Preheat oven to 340F with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar eggs and sour cream for about 3 minutes. With mixer on low, add oil. Mix until combined. With mixer still on low, spoon in flour mixture until combined, then beat for 30 seconds or so.
Spoon batter into prepared pan and smooth top. (*Note that the batter will only fill the pan about 1/3 the way up).
Scatter blueberries on top of batter, then sprinkle with white sugar.
Bake in preheated oven for about 60 minutes, or until a tester comes out clean.
Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
Serve dusted with confectioners/icing sugar, if desired.
*A Tube Pan is not a bundt pan. A Tube pan is usually in two pieces, with a centre tube, attached to a round base. This part then sits inside of an outer piece that makes the sides and has a lip at the bottom to hold the centre tube. A tube pan will bake a cake right side up, as opposed to a bundt pan, which bakes upside down and is then flipped over.Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.