This recipe is a winner and a keeper. Found on one of the first food blogs I ever started reading, and still one of my favourites to this day, smitten kitchen. It’s a rich yet rustic cake with a cute name to boot! Blueberry boy bait you say? The story goes something along the lines of a sweet teenage girl baking this for a competition in the 1950’s. She said the reason the cake was named so was the effect that it had on boys – how can you not love that!
Watch out though, even though this recipe bakes quite a large cake, it’s extremely moreish and won’t last long. Large tender buttery crumb (have you SEEN how much butter is in this!), enveloping plump juicy blueberries baked to crisp, and slightly crunchy perfection. The cinnamon sugar topping and extra blueberries are the perfect finishing touch. Generally I bake this in a tray for convenience, and I do like the squares, but I have also baked it as muffins with great success.
I’ve rustled this up this more times than I can remember and it really is a delicious stress-free and fail-safe formula. Berries can be fresh or frozen and I’ve also subbed in raspberries instead of the blueberries with, as you can imagine, fabulous results. (I love raspberries!) Works great as a coffee cake for elevenses, teatime treat or pot luck contribution. The only negative I would add is that it doesn’t stay fresh for ages, and if left out for longer periods, can dry out, though let’s be honest, this isn’t the type of cake that sticks around long. Also, like most sheet cakes, it takes a while to cool down, so don’t (like me) think it’d be a great idea to pop one in the oven an hour before you’re due at your bestie’s for tea! Can’t count the times I’ve had cake on a cooling rack on the back seat of my car! So to end, the question remains, have I ever use this recipe to bait a boy? Well, that would be telling would it 😉
Blueberry Boy BaitAdapted just slightly from smitten kitchen
- 2 cups of plain flour + 1 teaspoon for tossing the berries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup of butter (at room temperature)
- ¾ cup brown sugar
- ½ cup caster sugar
- 3 eggs
- 1 cup milk
- 1 cup blueberries
- ½ cup blueberries
- 1/8 cup granulated sugar
- ¼ teaspoon ground cinnamon
- Preheat oven to 180°C/350°F – Prepare a 13″ X 9” inch (quarter sheet) baking pan w/ grease proof paper.
- Whisk the flour, baking powder and salt together.
- Toss the blueberries with one teaspoon of flour (this prevents the berries from sinking in the mixture)
- In a stand mixer, beat the butter and sugar together until light and fluffy.
- Add eggs one at a time and beat well after each addition. Scrape down bowl when necessary.
- On a low speed, beat in one 1/3 of the flour mixture followed by half of the milk. Follow with more of the flour mixture, the rest of the milk and lastly finish with the rest of the dry.
- Gently fold in the 1 cup of blueberries and then pour the batter into the pan.
- Spread the other ½ cup of blueberries over the top of the mixture. Mix the sugar and cinnamon together in a bowl and finally sprinkle it over the top (I don’t always use it all – personal preference)
- Bake for around 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Cool in pan for at least half an hour. Carefully transfer to a cooling rack.