Blueberry Cake Tip

Blueberry Cake Tip

Blueberries have a tendency to sink to the bottom of the cake. BUT WHY DO MY BLUEBERRIES SINK? Answer is simple .. GRAVITY. Anything additional added to a cake whether be chocolate chip, blueberries, or any other berries or nuts they will sink to the bottom of the cake because of gravity.

To stop them from sinking just follow this simple Blueberry Cake Tip. Before adding all of the flour to the wet ingredients, save some and coat blueberries with it.

Blueberry Cake Tip

This coating will absorb some of the liquid released from the fruit preventing it to sink to the bottom of the cake. Also this dry flour will keep the blueberries stick to the batter and they will stay put where they were mixed in. 

Blueberries will turn cloudy when you add flour to it. Fold them gently by bringing the batter from the bottom to the top and vice versa. Do this gently as this will prevent blueberries from breaking apart. 

Blueberry Cake Tip

 See how evenly blueberries are distributed all over the cake. Try out this blueberry cake recipe here.

Blueberry Cake Tip

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10 Responses

  1. jacq says:

    Nice n easy to follow recepies…Great work on your blog

  2. MonicaC says:

    Hello. Tried the flour trick. Berries still sink. Any other tricks? Can i sprinkle them on top jusy before baking?

    • RK says:

      I am sorry to learn about this. Coating fresh blueberries in dry flour is the only tip that I use in making my cakes. Coating helps in absorbing the fruit liquid thus preventing them from sinking, so even if you add them on top they will still sink, if not coated with dry flour. The only option I can suggest is maybe next time you can add frozen blueberries. They are less likely to sink. I have baked with frozen blueberries – only issue with frozen is that you have to fold them very gently or else they may get mushy and start leaving blue-purple streaks in the batter.Hope that helps! Feel free to email me if you have any other questions.

  3. MonicaC says:

    Hello. They still sink. Is there anything else I can try?

    • RK says:

      I am sorry to learn about this. Coating fresh blueberries in dry flour is the only tip that I use in making my cakes. Coating helps in absorbing the fruit liquid thus preventing them from sinking, so even if you add them on top they will still sink, if not coated with dry flour. The only option I can suggest is maybe next time you can add frozen blueberries. They are less likely to sink. I have baked with frozen blueberries – only issue with frozen is that you have to fold them very gently or else they may get mushy and start leaving blue-purple streaks in the batter.Hope that helps! Feel free to email me if you have any other questions.

  4. Corinne says:

    Discovered your website through this tip and WOW!! loving your posts. I am a huge foodie about Indian cooking and never knew such an easy blog existed, Will be following you religiously from now on 🙂

  5. sunitha says:

    Gonna try this tip

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