Blueberry Boy Bait

An eggless blueberry boy bait recipe

I came across this delightful and delicious treat about a decade ago and since then I make it whenever the craving for it pops up… that will not be satisfied by any other! I am not overselling this recipe. it is genuinely that good ! It is so good that it can get addictive. We love it and must try hard to not polish it off in a single sitting or just a couple of days. It feels like eating a piece of a cloud with a burst of tartness in between..perfect!

What is a blueberry boy bait ? Is it really a bait for the boys? Apparently it was ! In 1954, a 15 year old submitted a blueberry filled cake recipe for the Pillsbury Bakes and Recipes contest that offered a grand prize of $100,000. She took only the second place but this recipe drew the attention of the boys like no other she’d made, hence she named it a Boy Bait ! Fascinating story and fantastic recipe. My version is not so authentic, like always I had to make some additions/ deletions to suit our taste buds. It is an interpretation of the original, and it turned out pretty good, even if I say so myself !

Pictures are worth a thousand words they say….but this one doesn’t do justice to how good it tastes! It was after sunset when I finished this and the following day was gloomy with no sunlight…if I’d waited any longer I would have only crumbs left for pictures LOL ! I am still learning to take pictures in harsh lights and artificial lights.

Back to the recipe, this definitely will be a bait and will appease the family very very much. My children loved it and have been diligently snacking on it. M couldn’t wait for it to cool down before diving in ! Boy bait….oh boy ! oh boy ! This recipe is once again a melange of the various boy bait recipes I have tried over the years. I will do a couple of things differently next time, see Notes for what it is.

Recipe : Blueberry Boy Bait

Prep Time : 20 minutesCook Time : 30 to 40 minutes
Ease Level : 😃Servings 12

Ingredients :

Check Notes for tips and variations.

Dry Ingredients :

  1. All purpose flour – 2 cups + 1 tablespoon
  2. Blueberries – 1 cup – fresh or frozen (do not thaw)
  3. Light brown sugar – 3/4 cup
  4. Granulated sugar – 1/2 cup
  5. Salt – 1 teaspoon
  6. Baking powder – 1 tablespoon
  7. Cinnamon powder – 1 teaspoon
  8. Nutmeg powder – 1/4 teaspoon
  9. Turbinado/decorating sugar for topping – 1 tablespoon – optional

Wet Ingredients :

  1. Plain Yogurt – 3/4 cup (I used Greek yogurt)
  2. 2% Milk – 1 cup
  3. Butter – 8 tablespoons at room temperature
  4. Oil – 8 tablespoons (neutral flavored oil)
  5. Vanilla extract – 1 teaspoon

How to :

  • First make sure butter is at room temperature so that it can cream well with the sugar. Do not melt the butter entirely.
  • Keep all the ingredients handy and ready the baking pan as well. I lined an 8×8 pan with parchment paper.
  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, add the light brown sugar, granulated sugar, butter and oil and cream well using a hand/stand mixer. Takes about 3 minutes.
  • Once the sugar, butter oil and oil are well combined, they will look fluffy and smooth, add the yogurt and mix it in until well incorporated into the mixture.
  • Add in the vanilla extract next and mix well. Make sure not to over beat this mixture. It will result in a runny batter or a curdled lump.
  • In another bowl mix and keep all the dry ingredients – all purpose flour, salt, baking powder, cinnamon and nutmeg powders.
  • After the creaming process is complete, add this dry mixture into the wet mixture in small batches and fold it in until all the flour is well incorporated.
  • Remember to FOLD IT IN (Schitt’s Creek style 😂) gently and in clockwise movement only. Gently rotate the bowl as you mix it to help you mix it in well.
  • Coat the blueberries in a tablespoon of flour and mix it in this batter gently and slowly.
  • Next, pour this batter evenly into the prepared pan. You might have to use a spatula and spread it evenly.
  • If sprinkling sugar on top, you should do it now.
  • Tap the pan twice and place it into the preheated oven to bake for 30 – 35 minutes, depending upon your oven.
  • Do the knife test at 30 minutes and if it comes out clean remove from the oven. If not, keep for another 5 minutes until a knife/skewer inserted comes out clean.
  • Let it rest in the pan for at least 20 minutes. Remove to a cooling rack and let sit for another 10 minutes before slicing….or dig in like M did 😁!

Notes :

  • Instead of brown sugar you can use all granulated cane sugar.
  • Add lemon or orange zest for an extra oomph in flavor.
  • You can add a streusel topping instead of just sugar. I added the cinnamon and nutmeg in the cake which doesn’t make one miss the streusel.
  • I highly recommend adding the cinnamon and nutmeg.
  • I would use low fat Greek yogurt or regular yogurt next time. My cake needed a tad bit more moisture that a low fat yogurt provides.
  • Use all 16 tablespoons/2 sticks of butter for a rich cake.
  • I used 3/4 cups yogurt instead of 3 eggs, you can add eggs if you like. I kept it eggless this time.
  • Use a 9×13 pan if you like, an 8×8 can make it dense at times.
  • The more blueberry the better the taste. Use fresh or frozen (do not thaw).

As always, make it your own and enjoy !! Thank you for stopping by !

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