Blueberry Boy Bait is a moist, tender coffee cake that’s loaded with blueberries. Its subtle sweetness makes it great for breakfast, dessert (anytime).
I’m so excited to share this recipe with you! It’s a charming coffee cake with a charming name. My family went nuts for this. There’s a lot to love about this recipe. It makes a moist, tender, yellow sheet cake loaded with blueberries. It has just the right amount of sweetness. The recipe makes a generous 9X13 inch size pan which is fabulous because this coffee cake goes really quickly!!!
It’s perfect to serve for breakfast or brunch or anytime you’re looking for a dessert that’s not overly sweet. We especially love it fresh out of the oven, slightly cooled. My son adds a big scoop of vanilla ice cream and say’s the combo is like eating a bite of heaven! It’s great at room temperature as well. It would be a great addition to a picnic but, because the coffee cake is so tender, it needs to be stored in a container that had some rigidity like Tupperware.
This recipe is an old family recipe published in 1954 in the Chicago Tribune. It was submitted by a 15 year old girl named Adrienne Powel and it won second place in the junior division of the 1954 Pillsbury Grand National Baking Contest. Adrienne said she named this wonderful blueberry coffee cake for the effect it had on teenage boys! How adorable is that?!
Recipe Notes: This recipe is super easy to make. Using frozen blueberries allows you to make this wonderful coffee cake anytime of the year. If you use frozen, do NOT thaw them out or the blueberries will turn the batter a murky color and the cake won’t be quite as pretty. The recipe calls for tossing the blueberries with 1 teaspoon of flour. It keeps the blueberries suspended in the batter instead of them all falling to the bottom. It’s not the end of the world if you skip this step you’ll just probably have a layer of blueberries more toward the bottom of the coffee cake and then a layer on the top. The blueberries in the topping don’t need to be tossed in flour. They sink a bit by virtue of their weight but that’s what they’re supposed to do. The recipe says you can store the coffee cake at room temperature for 3 days. I can’t tell you for sure how that works out because it’s NEVER lasted even a few hours in my house! SERIOUSLY………….LOL 😉
Source: Cook’s Country
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Blueberry Boy Bait
- 2 cups all-purpose flour, plus 1 teaspoon divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup blueberries fresh not frozen
- 1 cup blueberries fresh not frozen
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Make the Cake:
- Preheat the oven to 350 degrees and adjust a rack to the middle position. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, combine 2 cups of flour, baking powder, and salt and set aside.
- In a large bowl, combine butter and both sugars with an electric mixer on medium-high until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing just until combined. Reduce the speed to medium and add the flour then the milk alternately in two batches and mix just until combined.
- In a small bowl, gently fold the blueberries with the remaining 1 teaspoon of flour just until coated.
- Gently fold the blueberries into the batter until evenly distributed. Pour batter into prepared baking dish.
- Spread blueberries over the prepared batter. In a small bowl, mix sugar with cinnamon then evenly sprinkle over batter. Bake in the preheated oven, 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the baking dish 20 minutes.
More Breakfast Recipes…
- Bisquick Breakfast Casserole – This easy cheesy Bisquick Breakfast Casserole is loaded with sausage, egg, potatoes, and peppers. Famished folks, this feast has your name on it!