Lemon and Blueberry cake

I agree .
Either allow them to thaw out completely as there will be too much watery juice or flour them.
I do the latter .

They look better if used frozen. If you use fresh they tend to burst in cooking and make messy splotches.

My hubby makes a great lemon and blueberry cake.
To prevent sinking he borrowed a tip from our Ukrainian guest when she was here and baked apple cakes.
Take the cake out when it's still half baked and quickly put the fruit on the surface.
It sinks but not to the bottom so get a good spread of fruit..... and no , the cake doesn't sink . I thought it would too but it never does !

Fflaurie

I have a lot of frozen blueberries, I want to make some lemon and blueberry cakes. Should I defrost them before adding to the mix or use them frozen? Thanks x

You can use frozen blueberries straight from the freezer. To prevent them sinking, toss them lightly in flour before adding to the batter.

Happy baking!

I would definitely defrost the blueberries and make sure they were well drained. Sounds delicious.

Defrost first and let any excess liquid drain through a sieve.