Blueberry Boy Bait

 
 

I clipped this from a magazine over 15 years ago while awaiting my turn in the dentist’s chair and have no idea who I should credit for the recipe. With so many blueberries on my bushes this summer, I’ve made it every weekend!

 

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Blueberry Boy Bait

Serves 12

Cake

2 cups plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 sticks unsalted butter, softened

¾ cup packed light brown sugar

3 large eggs

1 cup whole milk

½ cup blueberries, fresh or frozen

Topping

½ cup blueberries, fresh or frozen

¼ cup sugar

½ teaspoon ground cinnamon

Preheat oven to 350 degrees F and place the rack in the center. Butter and flour a 13 x 9-inch baking pan.

Whisk 2 cups flour, baking powder, and salt together in a medium bowl.

In another bowl, beat butter and sugars together until fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until just incorporated. Reduce mixer speed to medium and beat in one third of the flour mixture until incorporated; beat in half the milk. Beat in half the remaining flour, then the remaining milk, and finally the remaining flour. Toss blueberries with the teaspoon of flour and gently fold into batter with a spatula. Spread batter into prepared pans.

Scatter the topping blueberries over the batter. Stir cinnamon and sugar together in a small bowl and sprinkle over batter.

Bake 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 30 minutes prior to cutting and serving. This is best served warm, but it can be stored in an airtight container at room temperature for 3 days.

NOTE: If using frozen blueberries, do not let them thaw, as they will discolor the batter.

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