I make a blueberry pound cake with fresh berries that I pick myself. The recipe calls for a Betty Crocker or Duncan Hines Butter Recipe yellow cake, cream cheese, eggs, water and the fresh blueberries. The recipe is very simple. All the ingredients are combined and then the blueberries are gently folded into the batter. It is baked in a bundt pan at 350 for about 50 minutes. The problem is that all the berries sink to the bottom of the pan so when the caked is inverted all of the berries are at the top of the cake. They should be evenly disbursed throughout the cake. I’m wondering if I’m doing something wrong in the preperation or if my oven is messin’ with me. I’ve even tried rolling the berries in flour before folding them in. It’s a great cake with the berries at the top, but better when they are all through it. Any suggestions????
