Blueberry Boy Bait
The name says it all. Some dishes are merely named after their ingredients, but this brings naming convention to a whole new level. And rightly so. When I first encountered this recipe, I merely thought it was a hilarious name for a pretty standard blueberry concoction. Oh, how naive I was. This little batch of deliciousness delivers and, dare I say, you boys out there better watch out!!
This is like the best blueberry muffin you’ve ever had, but jacked up on steroids. This boy bait is a masterpiece of blueberries suspended in a super moist cake and topped with a delectable sugary crust. I don’t know if it is perhaps the 2 sticks of butter or the eggs, or the magic fairy dust, but this cake is scrumptious and to die for moist! And when I say moist, I really mean it…there isn’t a dry crumb to be found anywhere here, folks.
From what I’ve been able to find, the story behind this delightfully named little piece of heaven is as follows:
“This is my all-time favorite recipe name. It comes from Renny Powell, a teenager from Chicago, who submitted this recipe in 1954 to the Pillsbury $100,000 Recipe & Baking Contest (now known as the Pillsbury Bake-Off Contest) and won second prize in the junior division. This is a very light one-layer cake with blueberries and a simple crumble topping. Ms. Powell evidently found it useful in attracting members of the opposite sex and, based on my testing, I would have to agree that it’s pretty good bait. I made a few changes from the original, including reducing the sugar level (recipes from the 1950s are usually too sweet), cutting back on the amount of topping, and increasing the volume of blueberries. We now use this recipe at the farmhouse, so that when neighbors stop by for a cup of coffee we have something to serve with it.”
One trick I learned from this recipe is how to keep your fruit from totally sinking to the bottom of the batter. Toss your blueberries in a bit of flour before you add them in! Who knew it was that easy? Even though the recipe only calls for you to do this for the berries going into the batter, not the topping, I do them for both. I think it makes for a nice, dimpled effect look on the top of the cake.
Blueberry Boy Bait
Adapted from smittenkitchen.com
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 (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Adjust oven rack to middle position and heat oven to 350 degrees. 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. 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.
Mix blueberries in some flour. 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, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)