Tuesday, June 15, 2010
I love desserts with an interesting name or story. In my blueberry baking frenzy this weekend, I came across this recipe for Blueberry Boy Bait from Brown Eyed Baker. The recipe was entered into a Pillsbury Bake-off contest in 1954 by a 15 year old girl and was named this because it was the effect boys had when they ate her dessert. One bite and they were hooked! I wondered if the cake would have a similar effect on Boyfriend…
The cake tasted a bit like a coffee cake, but not quite as dense or sweet. I enjoyed the sugary cinnamony crust and the taste of blueberries in the batter. The cake was pretty simple to put together. I don’t know if I hooked Boyfriend with this cake, but it hooked me! I would definitely make this cake again to bring to a potluck or party.
Blueberry Boy Bait (from Brown Eyed Baker)
Print this recipe
For the Cake:
2 cups all-purpose flour, plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 cup whole milk
½ cup blueberries
For the Topping:
½ cup blueberries
¼ cup granulated sugar
½ teaspoon ground cinnamon
1. For the Cake: Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
2. Whisk 2 cups of flour, baking powder, and salt together in a
medium bowl; set aside. With an electric mixer, beat the butter and
sugars together on medium-high speed until fluffy, about 2 minutes. Add
eggs, one at a time, beating until just incorporated. Reduce speed to
medium and beat in one-third of the flour mixture until incorporated;
beat in half of the milk. Beat in half of the remaining flour mixture,
then remaining milk, and finally remaining flour mixture. Toss the
blueberries with remaining 1 teaspoon flour. Using a rubber spatula,
gently fold in blueberries. Spread the batter into the prepared pan.
3. For the Topping:
Scatter the blueberries over top of the batter. Stir the sugar and
cinnamon together in a small bowl and sprinkle evenly over the batter.
4. 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 an airtight container at room temperature for up to 3
Monday, June 14, 2010
Blueberries are finally in season! I love blueberries. I love eating them and I love baking with them. I had seen this blueberry quick bread from Buns in My Oven a while back and marked it for when blueberries came in season. I love how easy it is to make quick breads.
This bread tasted a bit healthier than I had imagined. It isn't too sweet, has a lot of oats. It's probably a good breakfast bread. This wasn't my favorite blueberry recipe, but I think it might just be a personal preference. I did like how it looked.
The recipe Buns in My Oven used was adapted from Betty Crocker. I ended up using the Betty Crocker one with some modifications after reading some of the comments.
On another note, there's still time to enter my panda cookies giveaway which you can read about here.
- 2/3 cup packed brown sugar
- 3/4 cup milk
- 1/2 cup canola oil
- 2 large eggs
- 2 1/4 cups white flour
- 1 cup rolled oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup chopped walnuts
1. Heat oven to 350 degrees and grease the bottom of an 8 or 9 inch loaf pan.
2. In the bowl of your mixer, add sugar, milk, oil, and
eggs. Mix well. Mix in the remaining ingredients except for the
blueberries and mix until combined. Fold in the blueberries. Sprinkle some oats on top if you prefer.
3. Pour in the loaf pan and bake for 45-55 minutes or until a tester
comes out clean. Cool in pan for 10 minutes and then remove from the
pan and cool on a wire rack.
Sunday, June 13, 2010
I've been determined to make good use of my ice cream maker, so I've been trying out various recipes and just sort of inventing my own. On one visit to Niederfrank's Ice Cream, they had a thai tea ice cream that I really enjoyed. I decided to try to make my own.
I didn't want to experiment with custard based ice creams yet, so I just stuck with using mainly heavy cream for my base. The ice cream came out pretty good. I was afraid the color would be too light. I had bought thai tea bags, but then I got lazy and decided to use a can of thai tea I had laying around. The can was already premixed with sugar and milk, but the color wasn't a bright orange. However, the brown orange did seem to come out alright even after adding heavy cream, diluting the color even more.
This is a quick, basic recipe. I'm sure there are ways to make it even richer, creamier. But I like how this one tastes.
On another note, there's still time to enter my panda cookies giveaway
which you can read about here.
Thai Tea Ice Cream
1 cup of Thai tea (either canned that already has sugar and milk, or you can make your own by using thai tea bags/leaves and condensed milk)
1/3 cup sugar
1 cup heavy cream
1. Mix all ingredients into a bowl. Whisk for about one minute with a hand whisk
2. Pour ingredients into your ice cream maker and follow manufacturer's instructions.
3. You can serve immediately, or freeze a few hours for a harder ice cream.