Forgive me. I added a few words of my own to the recipe title. You see, we found out our little ‘bun in the oven’ is a boy. Even without my addition, isn’t the title great?
The story goes that about 50 years ago a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with her moist and tender blueberry cake that she creatively named after the effect it had on teenage boys–one bite and they were hooked.
This is kind of a blend between a coffee cake and a dessert cake; filled with delicious blueberries and sprinkled with cinnamon and sugar. It works great for a breakfast, brunch, or dessert. Serve it all by itself or topped with whipped cream or ice cream. There are lots of possibilities for this simple, sweet treat!
Blueberry Boy Bait
Adapted from Cook’s Country
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk (or buttermilk, which is what I happened to have in the fridge)
1 cup blueberries, fresh or frozen (if frozen, do not defrost first)
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake:
Adjust oven rack to middle position and heat oven to 350. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Stir in vanilla.
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 one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries 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, 40-45 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.