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Blueberry Boy Bait

RG

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

  1. 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.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. 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).
  4. 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.
  5. Mix in 1/2 cup milk.
  6. Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour.
  7. Gently fold in the blueberries and spread the batter into the prepared pan.
  8. Scatter the additional topping blueberries over the batter.
  9. Combine the sugar and cinnamon and sprinkle over the blueberries.
  10. Bake for 45 to 50 minutes or until a wooden pick inserted into the center comes out clean.
  11. Allow to cool for 20 minutes (or completely) before cutting into squares and serving.
  12. Serve warm or at room temperature, plain or with drizzled with cream and blueberries or topped with sweetened whipped cream or vanilla ice cream.

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