2cups(250g)all-purpose flour, measured using the stir, spoon and level method
2teaspoonsbaking powder
1/4teaspoonsalt
3largeeggs, at room temperature
1/2cupsour cream, full fat, at room temperature
3/4cup(150g)white granulated sugar
6Tablespoonvegetable oil, or canola or other neutral tasting oil
2cupsfresh blueberries, or frozen blueberries (not thawed), for topping
1-2Tablespoonswhite sugar, for topping
Confectioners/icing sugar, for garnish
Prevent your screen from going dark
Instructions
Preheat oven to 340F (regular bake/not fan-assisted) 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 at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
Scatter the blueberries on top of batter, then sprinkle with the white sugar.
Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
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.
Notes
*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 notes above this Recipe Card, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe. You will also find step-by-step photos there, that you might find helpful.