Cake Recipes
Blueberry Boy Bait
This recipe was originally published in the Chicago Tribune, 1954.
Ingredients
Cake
- 2 cups (10 ounces) all purpose flour, lightly spooned into measuring cups and leveled with a knife
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 3/4 cup (5 1/4 ounces) light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup buttermilk or whole milk
- 1/2 cup (2 1/2 ounces) fresh or frozen blueberries
Topping
- 1/2 cup (2 1/2 ounces) fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Adjust the rack to the middle position (or the best position in your oven for baking; mine is NOT the middle position) and preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan and set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium high speed for about 3 minutes or until light and fluffy (scrape the bowl as necessary).
- Add eggs one at a time, beating until just combined after each addition. Reduce speed to medium and add 1/3 of the flour mixture, mixing until incorporated.
- Mix in 1/2 cup milk.
- Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour.
- Gently fold in the blueberries and spread the batter into the prepared pan.
- Scatter the additional topping blueberries over the batter.
- Combine the sugar and cinnamon and sprinkle over the blueberries.
- Bake for 45 to 50 minutes or until a wooden pick inserted into the center comes out clean.
- Allow to cool for 20 minutes (or completely) before cutting into squares and serving.
- Serve warm or at room temperature, plain or with drizzled with cream and blueberries or topped with sweetened whipped cream or vanilla ice cream.