Blueberry Boy Bait
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.
Ingredients
- 1 1/2 cups all-purpose flour about 6 1/2 oz.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter 1 stick, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole buttermilk
- 1 cup fresh blueberries
Topping:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons 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.
Notes
- Toss blueberries with a little flour before folding them into the batter to keep them from sinking.
- This recipe works well with frozen blueberries too; no need to thaw first.
- For extra flavor, add lemon zest to the batter.
Nutrition
Serving: 1 squareCalories: 307kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 65mgSodium: 260mgPotassium: 72mgFiber: 1gSugar: 30gVitamin A: 399IUVitamin C: 2mgCalcium: 71mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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