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Blueberry Boy Bait
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
Laura
Ingredients
2
cups
all purpose flour
plus 1 teaspoon
1
tablespoon
baking powder
1
teaspoon
salt
2
sticks unsalted butter
softened
3/4
cup
light brown sugar
1/2
cup
granulated sugar
3
large eggs
1
cup
whole milk
2
cups
fresh blueberries
1/4
cup
granulated sugar
1/2
teaspoon
ground cinnamon
Instructions
preheat the oven to 350˚
butter and flour a 9x13 baking pan, I used a 10x14 pan with great results
stir 2 cups flour, baking powder and salt together in a medium bowl and set aside
with an electric mixer or stand mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes
add the eggs, one at a time, beating until just incorporated
reduce the speed to medium and beat in the flour mixture and the milk alternately in two batches until incorporated
toss 1 cup of the blueberries with the remaining 1 teaspoon of flour and fold them into the batter
scrape the batter into the prepared pan
sprinkle the remaining 1 cup of blueberries over the top the batter
mix the sugar and cinnamon together in a small bowl and sprinkle over the blueberries
bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes
cool the cake in the pan for 20 minutes, then turn out and place on serving platter with the topping side up
serve warm or at room temperature
the cake can be kept covered at room temperature for up to 3 days(HA will not last 3 days!)
Notes
adapted from Cook’s Country Magazine