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Blueberry Boy Bait

This is one of those recipes that I have been making for years, but never got around to writing about. I first made it a few years ago when Bryan was out of town. I have not been forgiven. Blueberries are Bryan’s favorite and when we saw this recipe on an episode of America’s Test Kitchen, he wanted it badly. I don’t know why I waited until he was out of town to make it—must have been blueberry season. Now, whenever I make this cake he has some snarky comment like, “Oh, you’re gonna make that? Should I go out of town?” I love him.

He is a blueberry monster and eats them almost every day (he eats frozen ones all winter). Bryan is pretty into anti-oxidants, but he also says they are his favorite raw fruit. Or berry. Or something. I never think I have strong feelings about blueberries until we buy a pint at the market that are especially good and then I think I agree with him. They have such subtle, but complex, flavor. We’ve been tasting a lot of pine in them this year.

You should all make this right now. It is simple as can be and totally delicious and comforting. This is a cake that I like to make on the day I most want to enjoy it. For the first few hours out of the oven the cake has a delicate top crust that makes it extraordinary. You’ll enjoy the cake on day 2-4, but it will be a bit less.

So, make this today and enjoy it with all of the boys who come to the yard.

Blueberry Boy Bait (from Deb [1], who adapted from Cook’s Country, who adapted from Pillsbury Bake-Off)

Cake:

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
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost)

Topping:
1/2 cup blueberries, fresh or frozen (again, 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°F. Grease and flour a 13 by 9-inch baking pan.

Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat softened butter and sugars on medium-high speed until fluffy, a couple of minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl as needed. Reduce speed to medium and beat in one-third of flour mixture until incorporated; followed by half of the milk. Beat in half of remaining flour mixture, then the remaining milk, and finally the 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 a toothpick inserted in he center of cake comes out clean, 45 to 50 minutes. Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)