Blueberry Boy Bait

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 1 (9x13-inch) cake

This is an old recipe that was originally entered into a Pillsbury Bake-off contest in 1954 by a 15-year-old girl. It was named for the effect it had on boys when they ate it. One bite and they were hooked! This cake is great when you need dessert for a crowd.


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

  1. Adjust the oven rack to middle position and heat oven to 350°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.
  3. 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.
  4. 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

  1. Scatter the blueberries over top of the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter.
  2. 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.)


Recipe source: Brown Eyed Baker

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