I have some delicious blueberries and I was thinking about making a fluffy vanilla layer cake but adding some of the berries to the batter, maybe crushed up and folded in as the last step of the recipe or should I toss them whole in flour like you would do when making blueberry muffins, and then add them? I'm kind of attempting to make a purple cake if possible. Does this sound like a good idea?
Can I just incorporate blueberries into the batter but not ruin the cake, or do I have to change the recipe in some other way--by adding less liquid in the form of milk, for example?
Any input is greatly appreciated.
Updated 1 year ago | 7
Updated 2 years ago | 27
Updated 27 days ago | 2
Updated 2 months ago | 8
Updated 5 months ago | 31