Hi Carol! The blueberries sank because they were more dense than the cake batter. This could be caused by the extra liquid on the blueberries, if the blueberries were slightly bigger or if the batter was on the thinner side this time. We recommend measuring all ingredients with a scale and you can even dust the blueberries with some of the flour called for in the recipe to give them a little more "clinginess" to not fall down into the batter.. I hope this helps and happy baking!

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