Blueberry boy bait is one of those awesome cake recipes with an adorable history. A 15-year-old girl used this family recipe to win second place in the 1954 Pillsbury Grand National Baking Contest. It makes one of the tastiest fruit cake recipes in my repertoire of Easter cakes. It’s not only one of the best Easter recipes but it makes a mouth-watering treat the rest of the year too.
It’s basically an extreme blueberry coffee cake but you could use it to make blueberry muffins too. Those ripe succulent blueberries suspended in that moist timeless yellow cake are almost too yummy to pass up. To reverse roles and have an all-out blueberry party with just a little bit ‘o cake you can make a blueberry cobbler with your excess blueberries.
In the meantime, you have got to check this out!!
I love everything about this cake! It makes a moist, tender, yellow sheet cake loaded with blueberries.
- Perfect to serve for breakfast or brunch or anytime
- It would be a great addition to a picnic
- My son adds a big scoop of vanilla ice cream and say’s the combo is like eating a bite of heaven!
How To Make Blueberry Boy Bait Recipe
Whipping up this cake is really easy and there’s only a 10-minute prep time. Just mix up the batter, fold in the blueberries then add the topping before tossing it into the oven. That’s all there is.
Many blueberry cake recipes work with fresh or frozen blueberries but I find it’s best to use fresh blueberries in this cake. Frozen will work in the topping but they’ll turn the cake a murky color. If you opt for frozen, just don’t let them thaw.
Tips For Making The Perfect Blueberry Boy Bait
To make the ideal cake with the most delicate fall apart consistency, don’t overmix the batter. Mixing strengthens gluten which will make your blueberry cake tough. Gently blend the wet and dry ingredients just until combined for the lightest most addictingly delicious results.
Blueberry Cake Ingredient Notes
Using frozen blueberries allows you to make this wonderful coffee cake any time 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.
Tools to Make
When making this cake, it helps to have an electric mixer and maybe a rubber spatula for gentle folding.
How Long Can You Keep This In The Fridge?
Your cake will stay good for 2-3 days, but I’ve never seen one last that long. These things get gobbled up at lightning speed and it’s fine on the counter. If you’re tempted to put it in the fridge, it should be tightly covered with cling wrap to avoid drying.
This really just depends on how long you want it to last. If it’s just out in the open it’ll probably be gone before the night is through. It’s also best to cover any cut ends with cling wrap to keep it moist.
Can You Freeze This?
Yes, you sure can! This cake is very freezer friendly. Wrap it in foil or cling wrap before sliding it in the freezer bag. Just slow thaw it in the fridge overnight for the best results.
Make Ahead Tips
This blueberry boy bait is a timeless classic with a 10-minute prep time so there really isn’t anything to do ahead of time besides preheat the oven. Of course, you can always go the freezer route. I like to freeze some in individual pieces so I can pull out just what I need.
Here’s some other wildly awesome Easter Dessert Recipes you may enjoy.
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.
Fans Also Made:
This blueberry boy bait is born of one of the most heartwarming stories I know and its one of the most delicious little cakes in my arsenal. It’s moist, sweet, fruity, and delicate – everything a blueberry cake should be. This little gem is a winner in my house and I just know you’re gonna’ love it too!