Blueberry Boy Bait is everything a cake should be: golden, moist, studded with blueberries and finished with a generous sprinkling of cinnamon sugar. I’ve been wanting to make it for a while now, but unfortunately, cakes don’t go over too well in my house. Mike claims he doesn’t like cake and even though I do, giant cakes for one are never a good idea.
Giant cakes to share with friends, however, are always a good thing. A night in with girlfriends and blueberry boy bait seemed like the perfect combination, especially since one of my girlfriends is super obsessed with blueberries.
What I love about this cake, aside from the fact that it’s super fast to put together, is that it’s my idea of what a great snack cake it is. Buttery, with a tender crumb and a almost doughnut-like cinnamon sugar topping, I could eat this cake for breakfast, lunch and dinner.
It’s a good thing I didn’t cave in and make this cake just for myself. I don’t think I would have the will power to stay away. Even Mike, the cake-hater liked it – so much so he had two slices. When I told him the story about how the cake was named after the effect it had on boys, he said he was definitely caught.
Blueberry Boy Bait Recipe from 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
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
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. (I lined a 9×9 inch pan with parchment paper)
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.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in centre 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.)
*I couldn’t resist and added in quite a few more blueberries than the recipe called for. However, I think it would be just as delicious with the blueberry quantity as is.