Blueberry Boy Bait Recipe

5 / 5 (1 review) 1 Comment

blueberry boy bait cake

This yummy, buttery cake reminds me of a coffee cake and a blueberry muffin. It tastes the best when it is same-day fresh and the top is still crackly, but I had no problem finishing it off even after it was a few days old. I nearly ate the whole pan myself! I’ll make sure I have plans to give some away next time I make it. 😉

Recipe from Smitten Kitchen & Cook’s Country.

blueberry boy bait

Blueberry Boy Bait Recipe

5 / 5 (1 review)
Prep Time: 15-20 mins | Cook Time: 45-50 mins
Yield: 9x13 pan | Serves: 24

Ingredients

  • Cake:

  • 2 cups plus 1 teaspoon all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks), softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk or buttermilk
  • 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first)
  • Topping:

  • 1/2 cup blueberries, fresh or frozen (do not defrost)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Heat oven to 350 degrees.
  2. Grease and flour 13 by 9-inch baking pan.
  3. Whisk 2 cups flour, baking powder, and salt together in medium bowl.
  4. In a large bowl, beat butter and sugars with an electric mixer on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl.
  5. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk.
  6. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour.
  7. Using rubber spatula, gently fold in blueberries.
  8. Spread batter into prepared pan.
  9. Scatter blueberries over top of batter.
  10. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
  11. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
  12. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up).
  13. Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Meal Type: Breakfast, Desserts
Categories: Cakes and Cupcakes

Comments & Reviews

  • I love Cook’s Country and had printed this out a while ago; finally made it yesterday. Your photos are making me want another piece…too bad it’s gone! Thanks to your advice that it tastes best the first day, I divided it by four and baked it in a 6-inch round pan for my husband and I. My husband loved it, as promised 🙂 Personally, I’d just had dental work done and with my numb tongue, I couldn’t taste it as well, but it was good enough to want to make again! Love your blog!

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