BakerAunt;
When I do blueberry scones ( its a muffin recipe but baked in a cast iron frying pan ). I don't add the blueberries immediately to the dough. I put a layer of dough without blueberries in the bottom of the pan, about 1/3 to 1/2 of the dough, then I mixed the blueberries with the rest of the dough and and add it to the pan. This should give me a layer of dough at the bottom of the frying pan without any blueberries and it does reduce sticking.
Now if I can remember to baked it throughly. The last pan was slightly undercooked. I think it needed to be cooked 5 minutes longer because of having the blueberries. I think I baked it last Wednesday, the days are running together in my head.
Your recipe seems to have more liquid than mine. Perhaps if you added a little more flour or reduced the buttermilk slightly?
Oh I baked a small whole wheat focaccio yesterday.
