The reason why blueberries fall to the bottom of a cake is due to the batter being too thin and because the blueberries are also heavier and denser than the cake batter and so the gravity pulls the blueberries down to the bottom of the cake during
To prevent the blueberries from falling to the bottom of your cake, lightly the blueberries in flour re you mix the blueberries into the cake batter, which helps the blueberries to float and also get suspended evenly throughout the cake.
Very large blueberries along with the thin cake batter are also what can contribute to and cause the blueberries to fall to the bottom of the cake.
Common beginner cake mistakes are overmixing the cake better or undermixing the cake batter, using of ingredients at the wrong temperature and even opening the oven too early or too often.
Opening the oven too early during the baking process could cause your cake to sink.
Also not preheating the oven, inaccurate oven temperature and improper pan preparation and using old baking powder or pulling the cake out too early from the oven also are common cake mistakes.
Other common fails for beginners making cakes are the cake turning out dry, flat cake, dense cake, cake overflow and cake that sticks to the pan and crusty edges.
The flour that professional bakers use for cakes is cake flour for extra tender and delicate cakes and for general cakes professional bakers often use all purpose flour, depending on the desired texture of the cakes.
Cake flour is a flour that has a lower protein content which is between 6 percent to 8 percent, which results in less gluten and a more delicate, fine crumb, while all purpose flour has a moderate protein content that also provides the cake with more structure.
Cake flour is best for cakes and cupcakes in which a very tender and light texture is desired, like for chiffon cakes or sponge cakes.
Cake flour has a low protein content, fine texture and is often also bleached, which can also improve the rise and texture of the cake.
And the use of cake flour also produces a nice tender crumb with an even grain.
All purpose flour is a versatile flour option for making many types of cakes, muffins and cookies, especially if the cake is needing a sturdier structure.
All purpose flour is a blend of hard and soft wheat, with a moderate protein content, providing good structure as well as balance.
And all purpose flour is a good all around use flour that can be used for making both soft baked goods and dense baked goods.
When making cakes you should use the specific type of flour that is called for in the cake recipe to get the best results.
If you can't find cake flour, then all purpose flour is a great alternative and will often provide you with great results.