Blueberry Boy Bait
Blueberry Boy Bait is a timeless, crowd-pleasing dessert that lives up to its charming name with its irresistible blend of flavors and textures. This vintage-inspired cake features a tender, buttery base laced with juicy bursts of fresh blueberries, made all the more enticing with a golden, cinnamon-sugar topping that adds just the right amount of sweetness and spice. With simple pantry ingredients and a straightforward preparation process, this cake is perfect for novice and experienced bakers alike. Ideal for casual gatherings, afternoon snacking, or as a delightful addition to brunch, Blueberry Boy Bait serves up nostalgia and comfort in every bite. Bake this quick and easy dessert today and discover why it’s a beloved classic that continues to captivate taste buds!
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Recipe Information
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 pieces eggs, large
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup fresh blueberries
- 0.5 teaspoon cinnamon
- 2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or nonstick spray.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in the blueberries using a spatula, being careful not to crush them.
Transfer the batter into the prepared baking pan and spread it out evenly.
In a small bowl, mix the 2 tablespoons of granulated sugar with the cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 569.5 g | 207% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 349.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 533 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
