Asked on 10 Apr 2019 by slighty1
Ive used fruit in cakes before and give whatever I'm going to use cherries raspberries blackberries even mixed fruit a quick flour shower and toss up, my understanding is that it stop fruit from sinking to the bottom of the cake, my mum and nan both used this method with success BUT blueberries seem to be immune to this trick. Is there some other trick i can use to stop them sinking to the bottom of my cake.
Dusting fruit with flour does help prevent it sinking in a cake or muffin mixture but the looser the consistency of the mixture, the less well this will work.
The smooth dry surface of blueberries means that the flour doesn’t really stay in place so to improve this you could toss the blueberries in something first to moisten the surface and then dust them with flour. You could use syrup, melted butter or water.
Also, you could put a third of the cake mixture into the tin then saving a handful for the top, scatter half of the fruit over the cake mix. Then repeat with another layer of each and finally scatter the reserved berries. They will still sink a bit but it should help.