Blueberry Boy Bait

One of my favorite food blogs is Smitten Kitchen. I found this yummy recipe a while back and it is perfect for all those blueberries around right now. Also perfect for boys as it's name declares. But grandparents, neighbors and small children seem to love it as well (that was my focus group). You decide. But with 2 sticks of butter how can you go wrong? 

Gather up the following: 

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 cup milk
1 cup blueberries 

Topping
1/2 cup blueberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Whisk together the flour, baking soda and salt in a bowl. Set aside.

Beat the butter and sugars with an electric mixer on medium high speed until fluffy- about two minutes. Add eggs one at a time while beating. 

While continuing to mix, add in half of the flour mixture, then half the milk, then the rest of the flour and then the rest of the milk. 

Toss in the blueberries with a rubber spatula. 

Pour the mixture into a 9 x12 greased baking dish. 

Time to top the cake. Spread more blueberries over the batter. 

Mix the sugar and cinnamon and then pour over the blueberries. 

Bake at 350 for 45- 50 minutes

YUM!! You can bait alot of boys with this!

Blueberry Boy Bait

Full Recipe

Courtesy of Smitten Kitchen

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 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking 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. 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.)