*How Do I Keep Blueberries Suspended in Cake Batter?
First, it depends on the blueberries you use—we've heard that frozen blueberries are less likely to sink than fresh. Just make sure to stir them in straight from the freezer, otherwise, they'll lose a lot of moisture and dye the cake blue. If you go with fresh berries, just hold back 2 tablespoons of flour from the batter and add it to your 2 cups of berries. Make sure all those berries are coated with flour and then dump the whole thing into your batter and fold gently. The coating of flour adds enough friction to the smooth blueberries, keeping them from sinking too much.