Yeah like I need more boys around here! Especially after yesterday, sheesh. But a good nights sleep did me a world of good and I feel better today. I made it until about 4pm today without feeling cranky and then it was after repeated attempts to explain to small boys why we can’t go fish for salmon right now. (because Fish and Game say we need to let salmon grow….because they need to grow up….so they can go to the ocean….so they can come back and make babies…so we don’t run out of fish…well hopefully we won’t become extinct…because we are humans and smart enough not to kill ourselves off…because we are….hhhaaaaiii) See what I mean? Oh. My.
So no I don’t exactly need more boys around here but I saw this recipe on my friend Susan’s blog Sticky Gooey Creamy Chewy and was smitten. I loved the name, I loved the ingredients, I had the ingredients and I have boys who love to eat cake, so it was destined that I needed to make this cake. All boys, including the dog, have agreed that this cake is definitely bait and will bring them in from far and wide. Now you must make this cake.
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Blueberry Boy Bait
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat the oven to 350˚
  2. butter and flour a 9x13 baking pan, I used a 10x14 pan with great results
  3. stir 2 cups flour, baking powder and salt together in a medium bowl and set aside
  4. with an electric mixer or stand mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes
  5. add the eggs, one at a time, beating until just incorporated
  6. reduce the speed to medium and beat in the flour mixture and the milk alternately in two batches until incorporated
  7. toss 1 cup of the blueberries with the remaining 1 teaspoon of flour and fold them into the batter
  8. scrape the batter into the prepared pan
  9. sprinkle the remaining 1 cup of blueberries over the top the batter
  10. mix the sugar and cinnamon together in a small bowl and sprinkle over the blueberries
  11. bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes
  12. cool the cake in the pan for 20 minutes, then turn out and place on serving platter with the topping side up
  13. serve warm or at room temperature
  14. the cake can be kept covered at room temperature for up to 3 days(HA will not last 3 days!)
Recipe Notes

adapted from Cook’s Country Magazine

I buy my blueberries from Azure Standard, they sell 10 pound boxes of blueberries and I keep them in the deep freeze all year long. We just don’t pick enough berries for all the yummy blueberry stuff we like to eat.
Keep the boys you have happy, catch new ones or eat this one alone without any boys at all, any which way you go, you’ll enjoy this sweet little cake.

 

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