So, this dessert is called blueberry boy bait... It’s a recipe I saw on America’s Test Kitchen a few weeks ago. If I was a good little blogger I would have paid attention to the story behind this name so I could retell it here for your amusement. Alas, I did not. It’s a bad habit of mine to fast forward through the show and watch only the parts where they are actually making the recipe. I did catch them saying that this recipe is quite old and has been refined over the years, taking the basic concept and improving on it. Beyond that, you’ll have to catch the episode to learn the history…
Anyway, I needed to use up some blueberries before they went bad and I turned to this recipe because I love a good breakfast cake. And this cake is good! I loved the simplicity of the topping and the way it baked into little shards of cinnamon sugar that topped the cake. Also, there were just enough blueberries to keep me happy. One cup of blueberries didn’t seem like much to me and I briefly contemplated adding a few more, but I’m glad I didn’t. I wouldn’t change anything about this cake!
By Tracey
Blueberry Boy Bait
from America’s Test Kitchen
Note: If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color (I can certainly attest to this fact based on my experience with blue-ish blueberry muffins...).
Ingredients:
- 2 cups all-purpose flour plus 1 teaspoon
- 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, (see note above)
- 1/2 cup blueberries, fresh or frozen (see note above)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Directions:
For the cake: Adjust oven rack to middle position and heat oven to 350 F. Grease and flour 13 by 9-inch baking pan.
Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping: Scatter blue-berries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
