This very item was requested by my daughter yesterday for her son’s third birthday next week. I am going to try to send a picture of the wrinkled, stained recipe card. This was clipped from the Boston Globe years ago. I have no idea who Stringer is but I do know this is a fabulous recipe. And it is indeed boy bait
Thank you for reminding me that I’ve been meaning to make this for, well…ever. This spring and summer I’ve been kind of obsessed with strawberry desserts so this will be a nice break. Do you think I could get away with doubling (or maybe even tripling?) the amount of blueberries in the batter? I tend to like my fruit desserts overloaded with fruit.
Hey Sarah- increasing the blueberry was also my impulse. I tried once, and I honestly did not like the cake as much. There is something so lovely about the texture of the cake, and the increase in blueberries really disrupted that. But tastes vary, so feel free to try.
I have been making this for years! Actually, I guess I should say that my daughters have been making this for years…it’s so easy. They started making it on their own when they were about 4 and 8…they love it!
Happy belated Canada Day! I made Blueberry Boy Bait last year–from Smitten Kitchen’s recipe. I ended up putting in 1-1/2 times the (fresh) blueberries; everyone loved it! My 14-year-old son said to me (this year), “You know that blueberry cake, Mom? You should make it again!” This and a plum cake are the only “cakes” my family thinks I can bake. This cake is totally foolproof and completely delicious!
I just discovered your wonderful blog and made the Blueberry Boy Bait last week with my 4yo son and it turned out beautifully. Thanks for sharing this great recipe! I love blueberries but was a little tired of all the blueberry muffins… ;-)
Hugs from Germany!
I just made this for a gathering of old friends. The baking soda made it a bit bitter for my taste, so I added lemon juice, ginger, cinnamon and vanilla for a more complex flavor.
It was absolutely wonderful.
And if it’s a day old, cut it into pieces and dust it with powdered sugar – good as new.
Hi Amanda, Glad you enjoyed it. But I’m confused- you added all of that stuff after? Or you baked a second one? Well, I would not say good as new, but I agree that a dusting of sugar helps revive it a bit. Thanks for checking in!
The name caught my eye and your description and pictures sold me. I’ve been receiving some lovely blueberries from my CSA so I made this today for Jazz in the Park and it was a hit! Thank you for a perfect find.
I bought blueberries at the farmers market this morning and followed the recipe to the letter. My husband (who LOVES blueberries) and I agree – it is absolutely delicious! Thanks so much for posting this.
Wow! I have been following your site for a long time with my partner and our two kids, and baked my first cake ever tonight thanks to this recipe. Not sure if it was the blueberries or the title but either way, great fun! The kitchen looks like a tsunami hit, but the results are perfect. You may just make a chef out of me. Congrats on your site, your awards, and your wedding as well!
I love the “Boy Bait” name but the only boy I care about is the one I have lived with for 40 years. He just told me this cake was the best one I have ever made! I added a little warm blueberry sauce and when I make it again for guests I will add a dollop of whipped cream. Thanks for sharing.
I have made this ever since I saw it published in Cooks Country. Love love and everyone who I have served it to has loved it to and I have shared the recipe so many times. Someday I hope to woo a very special boy with it!
I love Cook’s Country too and had printed this out a while ago; finally made it yesterday. Your photos are making me want another piece…too bad it’s gone! I just wanted to thank-you for your advice that it tastes best the first day. Because of that, I divided it by four and baked it in a 6-inch round pan for my husband and I. My husband loved it, as promised :) Personally, I’d just had dental work done and with my numb tongue, I couldn’t taste it as well, but it was good enough to want to make again!