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.
Simply Recipes / Molly Allen
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.
Simply Recipes / Molly Allen
Blueberry Desserts
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