Q: When making fruit cake, muffins, or cakes, how do you keep fruit and nuts from sinking to the bottom?
Sent by Marvin
Editor: The first thing I ever learned to bake were blueberry muffins. And every time I made these muffins, I ended up with a dense pool of blueberries at the bottom of the muffin wrapper. Turns out the simple trick is to toss the blueberries in a bit of flour just before folding them into the batter; same goes for the fruit you're adding to any cake or baked good. If you're working with a looser batter, it's going to be a losing battle, so try dotting whatever you're baking with fruit or nuts before they go in the oven to prevent sinking.
Read More About This Tip: No More Soggy-Bottomed Muffins! Keep Fruits from Sinking With This Tip
Kitchn readers, any additional tips for Marvin to prevent the dreaded sinking of fruit in baked goods?