Blueberry Boy Bait

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When I came across this recipe a few years ago, the first thing I noticed was the name. I instantly knew that this had to make its way into my kitchen.

It’s easy to put together and requires mostly pantry ingredients, and I was super impressed with the results. It is reminiscent of a light coffee cake with occasional bursts of blueberry.

Since the July 4th weekend is quickly approaching, it was time again to pull this from the archives. And while I cannot confirm the boys will in fact come to your yard, I can say this cake is probably the most essential summertime dessert.

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Preheat oven to 350°F.

Grease a 13 by 9-inch baking pan.

Whisk 2 cups flour, baking powder, 1/2 teaspoon cinnamon and salt together in medium bowl.

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With electric or hand mixer, beat softened butter, brown sugar, and 1/2 cup granulated sugar on medium-high speed until fluffy, a couple of minutes.

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Add eggs, one at a time, beating until just incorporated and scraping down bowl as needed.

Reduce speed to medium and beat in 1/3 of flour mixture until fully incorporated; followed by half of the milk.

Beat in another 1/3 of the flour mixture, then the remaining milk, and finally the remaining flour mixture.

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In a small bowl, toss blueberries with remaining one teaspoon flour.

Disclaimer: my blueberries started going bad before I made this, so I only used 1/2 cup – which tasted fine, but certainly was not as good as using the full cup the recipe calls for!

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Using a spatula, gently fold in blueberries.

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Spread the batter into prepared pan.

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Stir 1/3 cup sugar and cinnamon together in small bowl.

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Evenly sprinkle the sugar mixture over the batter.

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Bake until a toothpick inserted in the center of cake comes out clean, 35-45 minutes. Mine was done right around 38 minutes.

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Serve warm or at room temperature.

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Adapted from: Lottie and Doof

Makes: 10-12 large servings

Prep: 15 minutes, Cook: 35-45 minutes, Total: about 55 minutes

  • 2 cups all-purpose flour, plus 1 teaspoon
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 16 tablespoons unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar, plus 1/3 cup for topping
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup fresh blueberries
  • 1/2 teaspoon ground cinnamon, plus 1/2 teaspoon for topping

Preheat oven to 350°F.

Grease a 13 by 9-inch baking pan.

Whisk 2 cups flour, baking powder, 1/2 teaspoon cinnamon and salt together in medium bowl.

With electric or hand mixer, beat softened butter, brown sugar, and 1/2 cup granulated sugar on medium-high speed until fluffy, a couple of minutes.

Add eggs, one at a time, beating until just incorporated and scraping down bowl as needed.

Reduce speed to medium and beat in 1/3 of flour mixture until fully incorporated; followed by half of the milk.

Beat in another 1/3 of the flour mixture, then the remaining milk, and finally the remaining flour mixture.

In a small bowl, toss the blueberries with remaining one teaspoon flour.

Using a spatula, gently fold in blueberries.

Spread the batter into prepared pan.

Stir 1/3 cup sugar and 1/2 teaspoon cinnamon together in small bowl and sprinkle over batter.

Bake until a toothpick inserted in the center of cake comes out clean, 35-45 minutes.

Serve warm or at room temperature.


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