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Blueberry Boy Bait Cake

A delicious, easy to make cake filled with blueberries and topped with a crunchy sugar coating.
Prep Time20 minutes
Cook Time45 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: blueberry, blueberry boy bait cake, blueberry cake, easy recipe

Ingredients

Adapted from Smitten Kitchen and Cook's County

    Dry ingredients

    • 2 cups plus 1 teaspoon all-purpose flour 250 grams (not including 1 teaspoon)
    • 1 tablespoon baking powder
    • 1 teaspoon table salt

    Wet Ingredients:

    • 16 tablespoons softened unsalted butter (2 sticks) 8 ounces or 225 grams,
    • 3/4 cup packed light brown sugar 145 grams
    • 1/2 cup granulated sugar 100 grams
    • 3 large eggs
    • 1 cup whole milk or buttermilk 235 ml
    • 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter) about 85 grams

    Topping

    • 1/2 cup blueberries, fresh or frozen (do not defrost) about 85 grams
    • 1/4 cup granulated sugar 50 grams
    • 1/2 teaspoon ground cinnamon

    Substitute raspberries or mixed berries for blueberries

      Instructions

      • Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

      For cake:

      • Whisk two cups flour, baking powder, and salt together in medium bowl. Set aside.
      • In 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.
      • 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 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.)