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Close-up of a freshly baked cinnamon cake on a wooden surface. A spatula lifts one square piece from the cake, revealing a moist interior with a layer of berries at the bottom. The top is sprinkled with sugar, giving it a golden-brown crust.
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Blueberry Boy Bait Cake Recipe | Best Blueberry Coffee Cake

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Low Salt
Servings: 15
Author: Melissa Griffiths

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.
  • You can make this as muffins but adjust the baking time to around 20-25 minutes for muffin-sized portions.
  • Allow the cake to cool for at least 20 minutes in the pan before turning it out to avoid breaking.

Nutrition

Calories: 278kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 264mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

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