To put all these cakes on an even basis, we made a couple of adjustments that you can make to any recipe you use.
Butter and flour the baking pan. If you want to turn a cake out of its pan, butter the pan, add a piece of parchment paper cut to fit the bottom, then butter and flour the paper. For Bundt pans that cause you problems, butter the pan, freeze it, and butter a second time.
Toss the blueberries in 1 tablespoon of the measured flour. This helps prevent them from sinking in the cake.
When using frozen blueberries, measure them, then keep in the freezer. Fold them into the batter just before baking; this prevents blue streaks from forming.
Add a pinch of salt to baked goods. It enhances the other flavors.
If a cake begins with the standard creaming method — in which the butter is creamed in a mixer, then sugar is beaten in — finish the cake by adding the flour alternately with the milk, beginning and ending with flour.
Let a cake cool completely before trying to remove it from the baking pan. This prevents the cake from breaking.