Tossing berries in flour to prevent their sinking in cakes never works for me, but I seem to have stumbled onto a trick that does. A plastic clamshell of blueberries languished at the rear of the fridge for a couple of weeks. When I got to them they were partially dehydrated. I transferred them to a sealed container and froze them. Weeks later, I used them, still frozen, in blueberry lemon cupcakes. They stayed put. The batter was Trader Joe’s Meyer lemon cake mix. I filled muffin cups halfway, then sprinkled most of the berries on the batter before topping each with more batter. Then I put remaining berries right on top, expecting them to be covered as the cupcakes baked. To my surprise, all the berries remained where I’d placed them.
My frozen berries always sink. I usually toss fresh berries with a bit of sugar before adding them to batter. It’s always worked for me. (Thank you, Martha Stewart.)
I made the Tj’s Lemon Meyer cake yesterday and added a container of fresh blueberries as well.
Instead of my usual “dusting with flour” (not sure it works), I just added them to the dry cake mix. Added the egg to the water and whisked it. I then added the butter and water/egg mixture and stirred. Baking it took (in my oven), 1hr 10 min. Came out perfect, blueberries were all mixed in.
My church group loved it, but I thought the batter was a tad too sweet.
I’ll try the sugar trick next time, thanks Bookwich.
So it’s more likely the batter than the berries. Good to know. I used melted coconut oil, which the water and egg may have somewhat congealed, even though neither was cold.
The cake itself is not too sweet for me, but I only used half the icing as THAT is very sweet and there’s a lot of it.
I’m not sure if it’s the batter Grey, but it worked this time. My blueberries were freshly bought. and very large though, perhaps that may of helped.