Blueberry Boy Bait
on Apr 13, 2024, Updated Jul 15, 2024
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This Blueberry Boy Bait cake recipe is perfect for serving any time of the day. Packed with blueberries and cinnamon sugar topping, it’s an absolutely delicious cake!
If you love blueberry desserts, also try my streusel-topped Blueberry Pie Bars and these homemade Blueberry Muffins with Crumb Topping.
Blueberry Boy Bait
Hello friends! Today’s recipe is for a sweet and tender blueberry coffee cake that comes with a fabulous name – Blueberry Boy Bait. Blueberry Boy Bait first made an appearance in the junior division of a Pillsbury baking contest in 1954. The girl who invented it was only 15 and the recipe won her second place in the contest. She named it for its “habit-forming effect on young men.” How cute is that! They always say the way to a man’s heart is through his stomach and that girl had it all figured out young!
BLUEBERRY BOY BAIT IS A RECIPE YOU CAN EAT FOR ANY MEAL
The Blueberry Boy Bait recipe caught my eye because of the fun name, but also because it can be eaten for breakfast, brunch, brinner (breakfast for dinner), or dessert. I love a cake I feel like I can eat all day. I chose to serve it for brinner because cake for dinner makes you the best mom ever. I served it along with my veggie-packed Farmhouse Egg Casserole Recipe and felt great about it. I actually made two egg dishes, one for us and one for my sister-in-law who had just had a baby the day before, and split the Blueberry Boy Bait with them. It was a perfect meal to take to a new mom.
DOES THIS CAKE USE FRESH OR FROZEN BLUEBERRIES?
The book discusses pros and cons of fresh versus frozen berries and also tells why you need to coat the berries in flour before adding them (so they don’t all sink to the bottom). It also said if using frozen to keep them frozen when using. I made my cake as directed with frozen blueberries and when I went to pop it in the oven I had forgotten to preheat the oven. So while I waited the 10 minutes for oven to preheat, my frozen berries thawed and sunk right to the bottom, just like I didn’t want them to do. So just imagine pretty little berries nicely scattered all throughout the Blueberry Boy Bait. It still tasted good!
Blueberry Boy Bait
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- ½ cup fresh or frozen blueberries
For the Topping:
- ½ cup fresh or frozen blueberries
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- For the cake, preheat the oven to 350 F. degrees. Grease and flour a 9 by 13 inch baking pan.
- In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl add the butter and sugars. Beat with an electric hand mixer or use your stand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated.
- Beat in ⅓ of the flour mixture, then half of the milk, another ⅓ of the flour mixture, the rest of the milk, and then the rest of the flour mixture, mixing well after each addition.
- Toss the blueberries with an additional 1 teaspoon of flour. Fold the blueberries into the batter and then spread the batter into the prepared pan.
- For the topping, scatter the blueberries over the top of the batter. Stir the sugar and cinnamon together in a small bowl and then sprinkle it over the batter.
- Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 20 minutes and then turn it out and then place it on a serving platter or cutting board (topping side up). Cut into squares and serve warm or at room temperature.
- The cake can be stored at room temperature for up to 3 days or in the fridge for 6 days.
Notes
- Tossing the blueberries with flour prevents them from sinking to the bottom of the cake.
- Both fresh and frozen blueberries work well. If using frozen, do not thaw them before adding to the batter.
- Insert a toothpick in the center of the cake to check for doneness. If it comes out clean or with a few crumbs, the cake is ready.
- Allow the cake to cool for at least 20 minutes in the pan before turning it out to avoid breaking.
