Blueberry Boy Bait

I’ll explain the title of this recipe in a little bit, but the main thing that you need to know about it right from the start is that it is a light and lovely snacking cake that is filled to the brim with fresh and delicious blueberries and sprinkled with cinnamon sugar.  It’s the perfect way to celebrate all those boxes of sweet-smelling, cheery blueberries that are starting to spring up all around us.  Move over, blueberry pie…the Blueberry Boy Bait is in town!

So start by getting yourself about three cups of those blueberries.  Or if you are like me, get 4 cups so that you still have enough blueberries to make this recipe after you have finished snacking on the irresistible blueberries.

The cake batter is a quick mixture of the usual suspects…flour, eggs, a little vegetable oil, sugar, baking powder…and it’s going to mix up into a nice light yellow cake batter that is just the right amount of sweet…in other words, just enough to let the flavor of the berries shine on through.

Then you are going to stir in a couple cups of the berries, pour the whole thing into a baking dish, and then sprinkle it with the rest of the berries and a generous handful of cinnamon sugar.  Bake it all up until it turns into a lightly golden blueberry-laden pan of deliciousness.

As for the title –  legend has it that this recipe first appeared as one of the 1954 winners of the Pillsbury Bake-Off contest.  It was created by a teenage girl who said that whenever she wanted to attract some teenage boy admirers, all she had to do was whip up this cake.  My version uses a little more blueberries, a little less sugar, a mix of brown sugar and white sugar and swaps in canola oil for the shortening…so would it still work?  Shortly after it came out of the oven, look who appeared in my kitchen:

Southern Husband Bait, anyone?

Blueberry Boy Bait
  • 2 cups flour
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup canola oil
  • 1 cup whole milk
  • 2 eggs, beaten
  • 3 cups blueberries
  • 1 tablespoon flour
  • 1 teaspoon cinnamon mixed with ¼ cup white sugar
  1. Preheat oven to 350. Grease a 9x13 inch baking dish.
  2. Combine flour, sugars, baking powder and salt in a large bowl and whisk together until combined.
  3. Add oil, milk and eggs to the flour and stir until well combined.
  4. Gently toss two cups of the blueberries with one tablespoon of flour, then stir the blueberries into the batter and spread the batter in the prepared pan.
  5. Sprinkle the remaining one cup of blueberries on the top of the batter, then sprinkle with the cinnamon sugar.
  6. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan, then cut into squares and serve.


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  1. Karen Nelson says

    Great post Kate! Happy 4th to you and the fam!
    Can’t wait to try this yummy little cake.. perfection!

  2. ruthie says

    Perfect timing! I’ve been wanting a good coffee cake-ish recipe, and this looks like the perfect solution. I can picture a few other fruits in there, too, although I guess blueberry is really the classic.

    Thanks, Kate, and happy Fourth to you and the gang!

  3. Faith says

    I am gonna tell you something…This has to be the best blueberry cake/bar I have ever made..and so darn easy!! I can’t believe how moist and tasty this came out! It had a great height husband is going to love this in his lunch box tomorrow morning!! I am so glad I gave it a try!! I am hooked..

  4. says

    Hmm maybe I need to use this to lure the.boy into the kitchen whenever I want him to clean something…I like the way you think. 😛

  5. Blewits says

    My oh my this looks divine. I’ve been looking for a cake recipe that isn’t so sweet. German husband likes a cake that is not so crazy sweet to either eat for breakfast with coffee or with his daily after dinner beer. This fits the bill perfectly.

  6. laurie says

    This sounds fabulous as is, but I think putting a little lemon zest in it would be really great as well.

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