Some recipes have a story behind their name, and Blueberry Boy Bait is no exception. This tender, buttery cake with juicy blueberries and a cinnamon-sugar topping has been winning hearts for generations.
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If you love Southern desserts that bring warmth and comfort, this one is for you. Every bite reminds me of summers at my grandmother’s house, where fresh blueberries turned simple cakes into something special.
A Southern food classic
Southern baking is all about tradition, and Blueberry Boy Bait carries that spirit perfectly. I first had this cake at a family gathering, where my aunt set it on the table with a knowing smile.
The name made everyone laugh, but the taste was what kept us coming back for seconds. It’s soft, rich, and just the right amount of sweet. Southern kitchens have a way of turning simple ingredients into pure comfort, and this cake proves it.
Ingredients
How to make Blueberry Boy Bait
This cake comes together easily, making it perfect for any occasion. Start by preparing the batter with a mix of flour, leavening agents, and sugar creamed with butter. Eggs and vanilla bring richness, while buttermilk keeps the cake soft.
Fresh blueberries are gently folded in before the batter goes into a lined baking pan. A simple cinnamon-sugar topping adds a touch of sweetness. After baking, let it cool before slicing into perfect squares.
Serving suggestions
Blueberry Boy Bait is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a true Southern experience, enjoy it with a cup of sweet tea on the porch. It also pairs well with fresh fruit or a drizzle of honey.
Storage tips
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months.
To reheat, warm slices in the microwave for a few seconds or in the oven at 300°F until heated through.
Southern farewell
Blueberry Boy Bait is more than just a cake; it’s a taste of Southern tradition and warm memories. Whether you’re sharing it with family or enjoying a quiet slice for yourself, this recipe is sure to bring comfort.
Give it a try, and you might just find it’s as irresistible as its name suggests.
Blueberry Boy Bait
Equipment
- 8-inch square metal baking pan
- Parchment Paper
- Mixing bowls (medium and large)
- Electric mixer
- Whisk
- Measuring Cups and Spoons
- Spatula
- Wire rack
- Small bowl
- Wooden pick or toothpick
Ingredients
- 1 1/2 cups all-purpose flour about 6 1/2 oz.
- 1 1/2 tsp. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup whole buttermilk
- 1 cup fresh blueberries
Topping:
- 1/4 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
Instructions
- Set your oven to 350°F and let it preheat. Line an 8-inch square baking pan with parchment paper, making sure there’s enough overhang for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set it aside while you prepare the wet ingredients.
- In a large bowl, use a hand or stand mixer to beat the softened butter and sugar together until the mixture is fluffy and light. This takes about 2 to 3 minutes.
- Crack in the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until everything is combined.
- With the mixer on low, gradually add the flour mixture in batches, alternating with buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter, ensuring they’re evenly distributed without breaking them.
- Transfer the batter into the prepared pan, spreading it evenly to the edges with a spatula.
- In a small bowl, stir together the sugar and cinnamon. Sprinkle this mixture evenly over the batter, making sure to cover the top well.
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes. Use the parchment overhang to lift it onto a wire rack to cool completely. Once cooled, slice into squares and enjoy!
