Did you weigh the blueberries so that you used no more than 155g?
Were they small or large? Although the recipe doesn’t say to thaw, if they were large rather than the small ones, they’d stay cold longer and not let the center of the cake get warm enough to cook properly.
I haven’t tried the blueberry variation, but that’s all I can think of. Too many or, if frozen, too big. Could either of these be your situation?
Oh, one other thing—did you, by chance, use UNbleached all purpose flour in the recipe? The cakes will generally sink in the center if you use unbleached flour.