Blueberry Boy Bait

I found a recipe for a buttery, flaky, blueberry coffee cake a few years ago in my Cook's Country magazine.... quite a few years ago actually.

We always have a lot of blueberries in our freezer since my husband's aunt owns a grove of blueberries trees and we go blueberry picking a few times each summer.  This is by far our favorite recipe for using up any of our blueberries.

Over the years we've made a few changes to the original recipe; adding more blueberries, adding a touch more cinnamon.  The kind of touches that make it our own.... but since we just fell in love with the name we've kept it!

Here is our recipe for Blueberry Boy Bait and I'm pretty sure if I hadn't already been married at the time it definitely would have hooked my husband!  After all the way to a man's heart is through his stomach, right?!


For the cake part of the recipe you will need:

2 cups Flour plus another tsp for tossing with the blueberries
1 Tablespoon baking powder
1 teaspoon salt
2 sticks butter, softened
3/4 cups brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk (we tend to use 1%)
1 cup blueberries- while the recipe tastes good with either fresh or frozen; you want to make sure to keep the frozen blueberries from thawing out)

For the topping:
1/2 cup blueberries (same note as above)
1/4 cup sugar (though I have used a 1/2 cup before for a bit of added crunch)
1 tsp ground cinnamon.

1. Grease and flour a 13 x 9 pan and preheat oven to 350.

2.In a medium bowl whisk together 2 cups flour, baking powder, and salt.  Set aside

3.With electric mixer beat butter and sugars on medium speed until combined.

4.Add eggs in, one at a time until just incorporated then reduce speed to medium and add in 1/3 of the flour mixture.  Follow that with 1/2 of the milk, the next 1/3 of the four mixture, the last of the milk, and then end with the flour mixture.  Once everything is mixed together turn off the mixer.

5.Toss blueberries with the tsp of flour until evenly coated and then fold blueberries into the batter using a rubber spatula.  Spread batter into prepared pan.

Now for the topping!

6. Sprinkle with 1 cup blueberries.

7.In a small bowl combine sugar and cinnamon then sprinkle over the batter.  Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

8. Everything crisps right up! The cake is so flaky and moist too. 

Let it cool in the pan for 20 minutes before serving.  Cake can be stored in an air tight container at room temperature for up to 3 days.  In our house it never lasts that long!

For the cake:
2 cups Flour plus another tsp for tossing with the blueberries
1 Tablespoon baking powder
1 teaspoon salt
2 sticks butter, softened
3/4 cups brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk (we tend to use 1%)
1 cup blueberries- while the recipe tastes good with either fresh or frozen; you want to make sure to keep the frozen blueberries from thawing out)

For the topping:
1/2 cup blueberries (same note as above)
1/4 cup sugar (though I have used a 1/2 cup before for a bit of added crunch)
1 tsp ground cinnamon.

1. Grease and flour a 13 x 9 pan and preheat oven to 350.

2. In a medium bowl whisk together 2 cups flour, baking powder, and salt.  Set aside

3. With electric mixer beat butter and sugars on medium speed until combined. Add eggs in, one at a time until just incorporated then reduce speed to medium and add in 1/3 of the flour mixture.  Follow that with 1/2 of the milk, the next 1/3 of the four mixture, the last of the milk, and then end with the flour mixture.  Once everything is mixed together turn off the mixer.

4. Toss blueberries with the tsp of flour until evenly coated and then fold blueberries into the batter using a rubber spatula.  Spread batter into prepared pan.

5. Sprinkle with 1 cup blueberries.  In a small bowl combine sugar and cinnamon then sprinkle over the batter.  Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Let it cool in the pan for 20 minutes before serving.  Cake can be stored in an air tight container at room temperature for up to 3 days.  Serves 12.

Linking Up With:

Miz Helen's Country Cottage