Ok, I had a request for a blueberry birthday cake, so I made a test one today. I floured the fresh berries and in one layer I mix them into the batter and the other layer I laid them on top. After baking all the berries sank to the bottom. Any other suggestions to help keep them throughout the cake? thanks
Same happened to me when I baked a lemon-blueberry cake. I always torte my layers so I just alternated my layers so that the blueberries somewhat seemed evenly distributed but I too would love to know how to keep the blueberries from sinking because the "dust them with flour" method sure didn't work for me either.
I do what freckles does — the only way I can think of is to bake off a small amount of batter then add the blueberries and the rest of the batter and bake that off — no guarantees but it’s a definite maybe depending on the sturdiness of your cake batter — pound cake would likely increase your chances of success — I think encasing them in layers of whipped cream as a filling is the best idea for cake — or if there are freeze dried blueberries— that should work —
I made a blueberry cake for my wife a few weeks ago. I made a mixture of cream cheese, sugar, vanilla, and egg. I put half the batter in the pan, then the cream cheese mixture, then a layer of blueberries, and then the rest of the batter. The blueberries stayed right on top of the cream cheese.
“eat the big ones and bake with the small ones” brilliant! i love it! 
that’s extra perfect to me because I find the small ones are tangier than the sweeter big ones so a perfect foil to go into a cake — I mean I haven’t made a scientific study or anything but in my experience that holds true
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