Blueberry Boy Bait

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I printed this recipe off Smitten Kitchen back in July of 2009.  Gosh, five years ago… The recipe looks good and is simple so I don’t know why it sat in my recipe binder all these years without being made.  Well, thanks to a last minute dinner invitation from the neighbor and having all the ingredients for this recipe on hand, as opposed to other blueberry recipes that required yogurt or cream cheese that I didn’t, I finally got to try this recipe out.

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How blessed I feel for the dinner invite and for not having any yogurt or cream cheese because Blueberry Boy Bait is heavenly.  It definitely would bait a boy and more.  The kids actually, apart from my eldest odd girl out, enjoyed the packaged cupcakes with the copious amount of icing, but the adults loved it.  Served with some vanilla bean ice cream, it was summer dessert perfection.

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Blueberry Boy Bait
*From Smitten Kitchen

Prep time: 15 mins Bake time: 45 – 50 mins
Serves: 12 – 16

Ingredients

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
3/4 light brown sugar
1/2 cup sugar
3 large eggs
1 cup buttermilk (or whole)
1/2 cup fresh or frozen blueberries (if frozen, do not defrost)

Topping
1/2 cup blueberries
1/4 cup sugar
1/2 teaspoon cinnamon

Directions

Preheat oven to 350 and grease and flour a 9 by 13 baking pan.

Whisk together 2 cups of flour, baking soda and salt in a medium bowl. With electric mixer, beat butter and sugar until fluffy. Add one egg at a time while beating.

Beat in 1/3 of the flour mixture until it’s just incorporated. Beat in half the milk. Beat half of the remaining flour mixture, then milk and then the rest of the flour mixture.

Toss blueberries with the 1 teaspoon of flour and gently fold them into the batter. Pour the batter into the prepared pan.

For the topping, scatter the blueberries on top of the batter. Mix sugar and cinnamon in a small bowl and sprinkle the mixture evenly on top of the blueberries.

Place pan in the middle rack in the oven and bake 45 – 50 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes before taking the cake out of the pan. It can be served warm or at warm temperature.

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