How can I keep berries and raisins from sinking to the bottom of cakes and muffins?

Blueberry-Lemon Muffinsenlarge
Hornick/Rivlin

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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For cakes, muffins and other quick breads, and tarts that have fruit, toss the fruit with just enough flour to coat it well before you add it to the batter. Also, the lighter the pieces are, the less likely they are to sink through the batter, so cutting them into smaller pieces can help, too. But even if the pieces are small, tossing them with a little flour is good insurance.

Recipe in photo: Blueberry-Lemon Muffins

Marge Perry
Jun, 2010
1
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  1. Enter at least one ingredient