Ok, I had a request for a blueberry birthday cake, so I made a test one today. I floured the fresh berries and in one layer I mix them into the batter and the other layer I laid them on top. After baking all the berries sank to the bottom. Any other suggestions to help keep them throughout the cake? thanks
There was a post recently about that Sorry I can’t find/link it as I’m on my phone but maybe you can It gave a link to a blog(?) addressing this issue
Same happened to me when I baked a lemon-blueberry cake. I always torte my layers so I just alternated my layers so that the blueberries somewhat seemed evenly distributed but I too would love to know how to keep the blueberries from sinking because the "dust them with flour" method sure didn't work for me either.
I have not tried this but might work. Coat with a little cornstarch, saw this on a recipe site I frequent.
I do what freckles does — the only way I can think of is to bake off a small amount of batter then add the blueberries and the rest of the batter and bake that off — no guarantees but it’s a definite maybe depending on the sturdiness of your cake batter — pound cake would likely increase your chances of success — I think encasing them in layers of whipped cream as a filling is the best idea for cake — or if there are freeze dried blueberries— that should work —
I made a blueberry cake for my wife a few weeks ago. I made a mixture of cream cheese, sugar, vanilla, and egg. I put half the batter in the pan, then the cream cheese mixture, then a layer of blueberries, and then the rest of the batter. The blueberries stayed right on top of the cream cheese.
Thank you for your responses. I followed my husband's advice (rare occurance, I know ! lol) I used small blueberries and flour and it turned out perfectly. So eat the big berries and bake with the small ones!
I saw a trick on YouTube - - put your batter in the pan and then lightly place the berries on top. You can press several of them down a little, but they should stay mixed and not all fall to the bottom.
“eat the big ones and bake with the small ones” brilliant! i love it!
that’s extra perfect to me because I find the small ones are tangier than the sweeter big ones so a perfect foil to go into a cake — I mean I haven’t made a scientific study or anything but in my experience that holds true