The Blueberry Boy Bait is a moist sweet cake that won the 1953 Pillsbury baking contest prize winner by a 15-year old girl. It’s still a winner today!
I love it when a recipe has a story to it, whether it’s a tall tale or a family fable. And the story for Blueberry Boy Bait is great. This cake recipe is a 1953 Pillsbury baking contest prize winner that was originally created by a 15-year old girl. She won 2nd place in the junior division.
They cake was named after the effect it had on teenage boys–one bite and they were hooked! Love it! Who needs perfume or tight jeans?!!
I’ve seen the recipe in my Cook’s Country magazine and I flagged it to make later. Well, a few years later I’ve seen this cake being sampled and blogged about, so I finally made it and took it to a pool play date this summer.
We were hooked with this cake, too, with its buttery texture and crusty cinnamon-sugar top. It’s also fully loaded with summer’s jewels – blueberries!
Serve it alone or with a dollop of whipped cream or vanilla ice cream, this makes a scrumptious dessert. You can also cut them into small squares and serve with tea or coffee as an alternative to coffee cake for brunch or breakfast.
- 2 cup all-purpose flour
- 1 TBS baking powder
- 1 teaspoon salt
- 1 teaspoon all-purpose flour
- 1 cup blueberries, fresh or frozen (do not thaw; keep frozen), divided
- ¾ cup granulated sugar, divided
- 1 cup butter, unsalted, softened
- ¾ cup brown sugar, light, packed
- 3 eggs, large
- 1 cup milk, whole
- ½ teaspoon cinnamon, ground
- Preheat oven to 350ºF and apply non-stick spray to a 9" x 13" baking pan.
- In a medium bowl whisk together 2 cups flour, baking powder and salt.
- In a small bowl toss together 1 teaspoon flour and ½ cup of the blueberries.
- Using a stand mixer or a handheld mixer whisk together ½ cup granulated sugar, butter and all of the brown sugar until light and fluffy (3-5 minutes)
- Add eggs to the butter mixture, one at a time, until just incorporated.
Add approx. one-third of flour mixture and mix until incorporated.
Add half the milk.
Mix in half of remaining flour mixture, then the rest of the milk.
Finally mix in the remaining flour mixture.
- Using a rubber scraper, gently fold in blueberries.
- Spread batter into prepared pan.
- Scatter remaining blueberries evenly over the top of the cake.
- In a small bowl mix together¼ cup granulated sugar and cinnamon.
Sprinkle sugar mixture 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.)
Serving Suggestions: Great for dessert or served for brunch as an alternative to coffee cake.