Thursday, October 15, 2009

This recipe takes the cake alright!

I've seen this cake around on the blogs. I printed it out probably in the spring. We love cake and blueberries! I didn't make it at all this summer (when the blueberries are at their peak) for the primary reason that not only does baking/using the oven make my kitchen hot but that same heat goes right upstairs. So now with it getting cool/cold was time. Oh my....

I can totally see why the funny name as 'boy bait'....this cake rocks! It was light and buttery. K-man's was on high alert for dessert when he was just smelling it baking (and I didn't even tell him I was making something!) Once he ate his serving ('mmmmm-ing' all the while) He even 'mmm-mmm'ed' as he passed the pan on our way up to bed. Clearly SOMEONE was smitten. LOL. Duly noted!

Blueberry Boy Bait
Adapted from Cook’s Country
Serves 12, generously

2 cups plus 1-teaspoon all-purpose flour
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 tsp. vanilla
1-cup whole milk or buttermilk would work too (I used evaporated)
1/2-cup blueberries, fresh or frozen
1/2-cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2-teaspoon ground cinnamon

Preheat to 350 degrees. Grease and flour 13 X 9 pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Add the vanilla and mix until 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 one-teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries 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.)

Great for breakfast with your coffee too. Make this for your hubby NOW....the holidays are coming....LOL



Ginger said...

OK!! I have fresh frozen blueberries!! I am definitely going to try this cake!! The Holidays are not good for me!!

Donna-FFW said...

How gorgeous is this. Looks wonderful. I love recipes like this, so easy and delicious result.