Blueberry Boy Bait Is the Retro Dessert I Can’t Stop Making
For an easy retro desserts that’s ideal for breakfast, brunch, tea time, or dessert, make blueberry boy bait. The easy recipe resembles a simple coffee cake with the addition of fresh blueberries.
Living in Oregon, blueberries grow in abundance from July to September. Every summer, I head to a u-pick farm a few minutes outside of town to load up buckets full of blueberries, which I later freeze to keep on hand for smoothies and baked goods. One of my favorite retro-inspired recipes to make use of this fruit? Blueberry boy bait.
This 1950s treat got its fun name after a 15-year-old baker submitted her blueberry coffee cake in a Pillsbury baking contest. With her entry, she noted how well it attracted young men.
My version is bait for anyone, from friends to family to coworkers. It’s a light and fluffy, not-too-sweet coffee cake dotted with plenty of juicy blueberries. There’s a cinnamon sugar mixture on top that creates just a touch of crunch with every bite. You can choose to use fresh or frozen blueberries, whether you’re grabbing them from the store or picking them fresh off the farm.
Quick Tips and Tricks
- Go Fresh or Frozen: Any blueberries will do, whether they’re fresh or frozen. If you’re using frozen, don’t let the berries thaw—add the frozen fruit straight to the batter.
- Flour the Berries: A touch of flour is the key to preventing berries from sinking to the bottom of the cake. Toss the blueberries with 1 teaspoon of flour before adding them to the batter.
- Spice It Up: This cake is simple by design, with a touch of cinnamon and sugar for the crunchy topping. If you’re hoping to add additional spices, consider adding cinnamon to the batter and incorporating a bit of nutmeg or even cardamom into the cinnamon sugar topping.
How To Serve Blueberry Boy Bait
Like any other coffee cake, a slice of this blueberry boy bait is best served warm right after being pulled out of the oven. Serve it with coffee or tea for breakfast, or try a slice with a scoop of ice cream or a spoonful of whipped cream for dessert.
Blueberry Desserts
Preheat the oven to 350°F.
Line an 8x8-inch baking pan with parchment paper.
Combine the dry ingredients:
In a small bowl, whisk together the 1 3/4 cups flour, baking powder, and salt and set aside.
Make the batter:
In a medium mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer at medium speed for 3 minutes until smooth and fluffy. Beat in the eggs until combined.
Add 1/3 of the flour mixture and mix at low speed until combined. Add half of the milk and mix. Repeat with another 1/3 of the flour, followed by the rest of the milk, and finally, the rest of the flour. Mix just until combined.
Fold in the blueberries:
Toss the blueberries with the remaining 1 teaspoon flour. Fold the blueberries into the batter using a rubber spatula, reserving 1/4 cup for topping. Spread the batter into the prepared baking pan. Top with the remaining blueberries.
Make the topping:
Combine the granulated sugar and cinnamon. Sprinkle the cinnamon sugar mixture all over the top of the batter.
Bake:
Bake until the top is golden and a toothpick inserted in the center comes out clean, 48 to 55 minutes. Let cool in the baking dish for 20 minutes before slicing and serving warm.
Store any leftover blueberry boy bait in an airtight container at room temperature for up to 3 days.
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