Last week we had to bring in a baked good for the 3rd grade bake sale. My plan was to make brownies. All kids like brownies.
Well all of Elli's friends begged me to make Blueberry Boy Bait instead. I didn't really want to. For one, outside of Elli's friends, they won't know what it is. And two, I already had the Ghirardelli Double Chocolate Brownie Mix. Which makes THE BEST brownies. Hands down.
But they begged and whined and so I said yes. I'm a sucker. I can't say no to these girls. They recently convinced me to make Strawberry/Banana smoothies to bring to school, too. That was another one of those "why didn't I just say no" moments. I actually went to Safeway twice, before 7am, to get enough ingredients to make smoothies for 22 people. Not my brightest moment. But I made some fine smoothies, let me tell you. They were yummy and healthy and the kids loved them. And all was good.
But back to the bake sale. Everyone loves Blueberry Boy Bait because it is a buttery-licious cake filled with plump blueberries and topped with cinnamon. Really, what's not to love? So how could I say no?
I put the Blueberry Boy Bait in the oven. It smelled divine. I really wanted a piece when it came out of the oven - which is when it is the absolute best. The cake is warm. The cinnamon top is crunchy sweet. It's sooooo good.
So I asked Elli if she was sure we should bring the Bait to the bake sale. "I can still make the brownies, and we can keep the Bait, you know." I said. (More like plead.) She agreed, so that's what we did. I baked brownies at 9pm while we all enjoyed a big piece of Blueberry Boy Bait making us all very, very happy. Actually, Elli and Don had two pieces. I'm not sure what lesson this taught Elli. Probably nothing good. Oh well.
I have made this recipe several times and have made it different each time - which is not common with a baked good recipe. I've used regular milk, whole milk and buttermilk. I've used 2 eggs and 3 eggs (the recipe calls for 3.) I've doubled the blueberries. I always add a splash of vanilla (~1 teasp.) It's a very forgiving recipe. It comes out great every time. It's not really necessary to add more blueberries, they all sink to the bottom. A friend of mine has made it with raspberries and said that was good too. I hope you enjoy it as much as we do.
(adapted from Smitten Kitchen)
2 cups flour (plus 1 teaspoon to toss with the blueberries)
1 T. baking powder
1 t. salt
2 sticks unsalted butter, softened
3/4 c. packed light brown sugar
1/2 c. granulated sugar
3 large eggs, room temperature
1 c. milk (whatever you have on hand, including buttermilk)
1 t. vanilla
1/2 cup blueberries, fresh or frozen
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1. Adjust oven rack to middle position and heat oven to 350º.
2. Grease and flour 13 by 9-inch baking pan. (I prefer metal over glass.)
3. Whisk two cups flour, baking powder, and salt together in medium bowl.
4. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.
5. 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.
6. Beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
7. Toss blueberries with remaining one teaspoon of flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
1. Scatter blueberries over top of batter.
2. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
3. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
4. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up).
5. Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.) Freezes well too.