When I posted a deal on organic blueberry on my facebook ($1.69 per pound), my friend, Jess suggested me to bake a Blueberry Boy Bait. I was fascinated with the name and did a search on the internet. Here is what I found from www.cookscountry.com.
In 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys–one bite and they were hooked. Topped with cinnamon-sugar and loaded with blueberries, it straddled the divide between coffee cake and dessert cake.
The Blueberry Boy Bait is indeed moist and tender. The cinnamony crust on top gives a contrast of texture with a light crunch. I love the aroma of cinnamon that fills the kitchen during baking.
You can make the Blueberry Boy Bait using fresh or frozen blueberries. If you use frozen blueberries, do not thaw them or else the cake will be stained with blueish color.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup blueberries, toss in 1 teaspoon all-purpose flour
- 1/2 cup blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Source: this recipe is adapted from www.cookscountry.com
Prep time: 30 minutes; Bake time: 50 minutes; Serves 12
|Adjust oven rack to middle position and preheat oven to 350F degrees.
If you are using a dark baking pan or glass baking dish, reduce the heat by 25 degrees.
Grease a 9 x 13″ baking dish with cooking spray and line with parchment paper or dust with flour.
|Whisk 2 cups of flour, baking powder and salt together in a medium bowl.
|With an 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 the flour mixture until incorporated.
|Beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Scrap down the bowl after each addition.
|Toss 1/2 cup of blueberries with 1 teaspoon of flour.
|Using a rubber spatula, gently fold in the blueberries into the batter.
|Spread the batter into the prepared pan.
|For the topping, scatter the blueberries over the top of the batter.
Stir sugar and cinnamon together in a small bowl and sprinkle over the batter.
Bake in the 350F preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
|Cool the cake in pan for 20 minutes. Lift the cake up using the edges of the parchment paper and place on a cutting board. Slice the cake into 12 portions.
Serve warm or at room temperature.
This cake can be stored in an airtight container at room temperature for up to 3 days.