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Blueberry Boy Bait

June 1, 2012

I’m not going to lie. I thought I was pretty clever when I came up with this blog’s name. And then no one got it.

“Baking what?”

“Baking BOY BAIT. Like food that baits boys!”

“Wait, like bait with an ‘i’?”

(Nod head)

“Ohhh.” (Blank stare)

Well. Whether you understood the title of the blog before or not, now you get it. I’ve known about this recipe for a long time now, but never tried it. I just loved the name and the idea that a girl can reel in a man with food. I’ve yet to see if it can happen, but I’m willing to test out some recipes and give it a try. Legend goes that in 1954, a 15 year old girl baked this recipe for a Pillsbury baking contest and named it after the affect it had on boys.

This recipe is part breakfast, part dessert, but full on delicious.  With summer officially starting in just a couple weeks, we are ushering in my favorite baking season. I love baking with fruit, and fresh blueberries are definitely one of my favorites. Along with peaches. And strawberries. And pretty much every other summer fruit. I guess I’m just warning you there is a lot of fruit in your future.

But for those who fear all things healthy, I assure you, this is NOT a health food. I’m scared to tell you how much butter is in this recipe. Let’s just say if you have a heart condition, eat this in moderation. I doubled the recipe to feed my coworkers, and I actually got a little nauseus looking at the (ahem 4) sticks of butter softening on the counter.  But since summer is also a great time to eat light meals and lots of salads, I like to think that this cake is just part of a lovely balance of fresh summer foods.

The cake went over very well with my coworkers. Though I’ll admit, I work with about 95% females. But the few men I work with fully approved.

So try out some boy bait this weekend. I think I might bring some out with me to bars and see if I can reel anything in.

Recipe courtesy of Smitten Kitchen

Serves 12, generously

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)

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

For the cake: Heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together. In a stand mixer, beat the butter and sugars on until fluffy. Add eggs, beating until incorporated  then scrape down the bowl. Turn speed to medium and beat in half of the flour mixture until incorporated. Beat in half the milk. Beat in the rest of the flour mixture, then remaining milk. Toss blueberries with remaining one teaspoon flour. Gently fold in blueberries. Spread batter into prepared pan.

For the topping: Scatter blueberries over top of batter. Mix sugar and cinnamon together in a bowl and sprinkle over batter. Bake 45 to 50 minutes; test with toothpick. When toothpick comes out clean, cool in the pan for 20 minutes. Turn out cake and place on a platter with topping side up. Serve warm or at room temperature.

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