Blueberry Buckle
Adapted from

Here are a few things that I now do to try to eliminate the sinking problem:
* Blueberries sink in cakes and breads due to gravity.
* If you are using fresh, plump, juicy blueberries roll them in flour first before adding them to a batter.
* Consider using a little less liquid (ex: milk) to make the batter thicker to prevent sinking.
* Frozen blueberries usually don't sink (but there is nothing better than fresh)!
* Once you pour the batter in the pan start baking immediately so there is less time for them to sink.

This recipe is great! The batter is so thick that I didn't have any issues with the blueberries sinking. I also did a few extra things listed above to help.

3/4 cup white sugar
1/4 cup unsalted butter
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Note: The original recipe uses shortening instead of butter in the cake recipe.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.

Cream together 3/4 cup sugar and butter until light and fluffy.

Add the egg and beat until combined.

In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. The batter will be very thick.

Make crumb topping: With a fork, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter.

At this point you have 2 choices:
1. Easiest: Fold the blueberries directly into the batter and pour into the pan.
2. More work: Roll the blueberries in about 1 tablespoon of flour. Pour half the batter into the pan, pour the blueberries onto the batter, and then cover with remaining batter...(all this to eliminate the chance of blueberries sinking to the bottom of the cake).

I opted for the later, but I think this batter is thick enough that you could go with the first choice. If you do, let me know how it works out.

Bake at 375 degree F (190 degrees C) for 35-40 minutes or until golden brown and a toothpick comes out clean when inserted in the middle.
Note: the original recipe said to bake for 25 minutes but mine took about 40 minutes.