Blueberry Boy Bait from Cook’s Country

By srumbel

The Blueberry Boy Bait recipe caught my eye because of the fun name, but also because it can be eaten for breakfast, brunch, brinner (breakfast for dinner), or dessert. I love a cake I feel like I can eat all day.
from blessthismessplace.com

Ingredients

• For the Cake
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup fresh or frozen blueberries
• For the Topping
• 1/2 cup fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Preparation

Step 1

For the cake, preheat the oven to 350 degrees. Grease and flour a 9 by 13 inch baking pan.

In a medium bowl add the flour, baking powder, and salt. Whisk to combine. In a separate bowl add the butter and sugars. Beat with an electric hand mixer or use your stand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated.

Beat in 1/3 of the flour mixture, then half of the milk, another 1/3 of the flour mixture, the rest of the milk, and then the rest of the flour mixture, mixing well after each addition. Toss the blueberries with an additional 1 teaspoon of flour. Fold the blueberries into the batter and then spread the batter into the prepared pan.

For the topping, scatter the blueberries over the top of the batter. Stir the sugar and cinnamon together in a small bowl and then sprinkle it over the batter. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 20 minutes and then turn it out and then place it on a serving platter or cutting board (topping side up). Cut into squares and serve warm or at room temperature. The cake can be stored at room temperature for up to 3 days.