Nothing beats a warm fluffy teacake with a decadent mix of blueberries and sour cream. You could use fresh or frozen for this recipe, both will bake well - just be generous when spreading them around so your cake is full of sweet gooey pockets and stained that beautiful purple colour in parts.
Step 1: Start this cake by adding the sugar, eggs and sour cream to a large bowl of the bowl of a stand mixer fitted with the paddle attachment. Beat this mixture for a FULL 3 MINUTES!. You'll only be able to beat it at about Speed 4 or medium, as it is quite liquid and will splash out of the bowl otherwise. The mixture won't thicken much, but will be quite foamy with lots of small bubbles.
Step 2: With the mixer on low, slowly add the oil and mix in.
Step 3: With the mixer still on low, gradually add the flour and mix until combined, then increase the speed to medium and beat the mixture about 30 seconds.
Step 4: Spoon the batter into your well greased tube pan and level.
Step 5: Sprinkle the fresh or frozen blueberries on top of the batter, sprinkle with a bit of white sugar and bake. Note that the top of the cake will stay very pale, so don't judge to the colour of the top of the cake when assessing when it is done. Test with a skewer. The skewer should come out clean.
Recipe from Seasons and Suppers.
If you don't have a mixer this cake can be achieved by mixing the old fashioned way, with a wooden spoon or whisk!
Don't forget to send your recipe suggestions to info@foodconnect .com.au
Comments will be approved before showing up.