Blueberry Boy Bait

There are sweet and juicy Blueberries everywhere in the stores so I went looking for something new to make and how could I pass up a recipe named Blueberry Boy Bait?

According to a 1954 edition of the Chicago Tribune, “a fifteen-year-old girl named Adrienne (aka Renny) Powell of Chicago entered her dessert – Blueberry Boy Bait – in the junior division of the Pillsbury Grand National Baking Contest. She won second place, which included a $2,000 cash prize plus a promise to print her recipe in Pillsbury’s 5th Grand National Recipes Cookbook. Renny named the cake (a family recipe) for the effect it had on teenage boys – one bite and they were hooked.”

It is delicious, kind of blueberry cake/coffee cake without all the crumbles on top. On the day you make it, try to finish it, it is much better on day one. Day two is still good but not as great. Day three, eh…dust with some powdered sugar and I’m sure you could suffer through it.

Blueberry Boy Bait
Recipe from Smitten Kitchen found at Lottie + Doof
Serves 12
For the cake:
  • 2 cups plus 1 teaspoon all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks), softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup blueberries, fresh or frozen (if frozen, do not defrost)
For the topping:
  • ½ cup blueberries, fresh or frozen (again, do not defrost)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
For the cake:
  1. Adjust oven rack to middle position and heat oven to 350°F.
  2. Grease and flour a 13 by 9-inch baking pan.
  3. Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat softened butter and sugars on medium-high speed until fluffy, a couple of minutes.
  4. Add eggs, one at a time, beating until just incorporated and scraping down bowl as needed.
  5. Reduce speed to medium and beat in one-third of flour mixture until incorporated; followed by half of the milk. Beat in half of remaining flour mixture, then the remaining milk, and finally the remaining flour mixture. Toss blueberries with remaining one teaspoon flour.
  6. Using rubber spatula, gently fold in blueberries.
  7. Spread batter into prepared pan.
For the topping:
  1. Scatter blueberries over top of batter.
  2. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
  3. Bake until a toothpick inserted in he center of cake comes out clean, 45 to 50 minutes. Serve warm or at room temperature.
Cake can be stored in airtight container at room temperature up to 3 days.



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One Response to Blueberry Boy Bait

  1. Lisa says:

    What a cute story – reminds me of the engagement roast chicken recipe from Glamour magazine … or the general concept that a way to a man’s heart is through his stomach ;)

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