We love baking with fresh fruit - especially this time of year when longed-for berries and stone fruits are finally coming into season! Since they tend to be heavier than the batter, these fruits sometimes sink during baking and leave you with soggy-bottomed pastries. Here's how to keep that from happening:
Whenever you're adding fresh fruit to muffins, scones, or other quick bread, toss them in a tablespoon or two flour from the recipe's dry ingredients before folding them into the batter. This coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps the fruit from sinking until the crumb has set.
By the way, you can use this trick with any other add-in ingredients going into your baking! Ingredients like nuts, dried fruits, chocolate chips and savory ingredients can also have a tendency to sink during baking, especially if your batter is more liquidy than firm. Tossing them in flour can help prevent this.