Blueberry Boy Bait is a delicious blueberry cake that is similar to coffee cake. It is light and moist with a simple cinnamon sugar topping. Learn how this blueberry cake got its name – it’s known to “hook” anyone who tries it!
In my blueberry baking frenzy this weekend, I came across this recipe for Blueberry Boy Bait from Browned Eyed Baker.
It’s like a coffee cake but is not as dense or sweet. It’s a great cake to serve with coffee or tea as an afternoon snack or as a dessert. You could also serve it for breakfast since it’s so similar to coffee cake.
If you’re like me you’re probably wondering, “why is it called blueberry boy bait?”. I thought the same thing when I first found the recipe and I really loved the story.
What is Blueberry Boy Bait?
I love desserts with an interesting name or story. Apparently, the recipe was entered into a Pillsbury Bake-off contest in 1954 by a 15-year-old girl. She named it blueberry boy bait because of the effect it had when boys ate it. One bite and they were hooked! I wondered if the cake would have a similar effect on Boyfriend so I had to try it.
There are two parts for this recipe: the cake and the topping. Both are very easy to make. For the batter you will need:
- All-purpose flour
- Baking powder
- Softened unsalted butter
- Light brown sugar
- Granulated sugar
- Whole milk
To make the batter, combine the dry ingredients in one bowl and cream the butter and sugar together in another before adding the eggs and milk. Then combine the two and, once combined, fold in the blueberries. Pour the batter into a greased 9×13” baking dish.
The topping is very simple – you only need three ingredients.
- Granulated sugar
- Ground cinnamon
Scatter the blueberries over the top of the batter and sprinkle the sugar and cinnamon in an even layer.
Bake the cake for 45 to 50 minutes at 350°F or until a toothpick comes out clean. Cool the cake in the pan. It can be served warm or at room temperature.
You can store it at room temperature, but you can also freeze it for a few months. It makes a pretty big cake, so next time I might slice it and freeze the individual slices that way when I have a craving I can just thaw a few pieces at a time.
I really love the taste of the blueberries in the cake and the cinnamon sugar topping adds some sweetness and a nice texture. As far as Boyfriend, he liked the cake but I’m not sure it hooked him although he was already hooked! The cake definitely hooked me, though, and I would definitely make blueberry boy bait again – I think it would be great to take to a potluck because it has so many servings.
More Blueberry Desserts
I love baking with blueberries and have used them in lots of desserts so here are few more recipes you might like to try, too.
Blueberry Boy Bait
For the Cake
- 2 cups + 1 tsp all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
- 16 tbsp (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 cup whole milk
- 1/2 cup blueberries
For the Topping
- 1/2 cup blueberries
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
How to Make the Cake
- Adjust the oven rack to middle position and heat oven to 350°F. Grease and flour a 13×9-inch baking pan.
- 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.
How to Make 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.
- 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 days.)
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.