Thursday, July 28, 2011
I mentioned earlier that we went blueberry picking over the weekend. It rained while we were there, but we still managed to get 15 pounds of blueberries....and I probably ate about 10 lbs while we were there. Now comes my favorite part. Using them. Of course my favorite food blog Smitten Kitchen had this amazing recipe for Blueberry Boy Bait. The name sold me. I instantly whipped this little cake together and ended up with something so delicious and buttery that I could have eaten the whole cake tonight. Instead I am restraining myself and sharing this must make recipe with you.
You are probably asking...."What kind of name is Blueberry Boy Bait?" Well I'll tell you. In 1954 a 15 year old girl won second place in the junior division of a local bake off with a variation of this recipe. She named it, after the effect it had on boys. Brilliant. Try it, and I think you'll agree.
p.s. after 1000 attempts at taking photos of the finished product, I borrowed Smitten Kitchen's. Her pictures are always amazing.
Blueberry Boy Bait
from Smitten Kitchen
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. 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 airtight container at room temperature up to 3 days.)