Ok, enough with the savory recipes, it is time for something sweet around here! Something sweet, but still a bit summery for these last couple of days before fall.
Have you heard of blueberry boy bait? It is a delicious dessert (or yummy breakfast) that is said to have originated back in 1954. The story is that a 15 year old girl placed in a Pillsbury baking contest with this recipe and its magical powers for “baiting” boys. Cute story, right?!
I made an updated version of the 1954 recipe from Cook’s Country, and it was a huge hit with my family and coworkers! The cake itself is not overly sweet and the flavor of the blueberries really shines through, and the cinnamon-sugar topping adds a coffee-cake feel to this recipe. You can make this with frozen blueberries, but I would recommend making it soon while you can still get good, fresh blueberries!
One more thing, be sure to check back soon as I have a big announcement coming!
Blueberry Boy Bait
- 2 cups all-purpose flour, plus 1 teaspoon
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 cup whole milk
- ½ cup blueberries (see note below)
- ½ cup blueberries
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
For the cake
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping
Scatter blue-berries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Note: If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.