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…..one 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 minutes||Cook Time : 30 to 40 minutes|
|Ease Level : 😃||Servings 12|
Check Notes for tips and variations.
Dry Ingredients :
- All purpose flour – 2 cups + 1 tablespoon
- Blueberries – 1 cup – fresh or frozen (do not thaw)
- Light brown sugar – 3/4 cup
- Granulated sugar – 1/2 cup
- Salt – 1 teaspoon
- Baking powder – 1 tablespoon
- Cinnamon powder – 1 teaspoon
- Nutmeg powder – 1/4 teaspoon
- Turbinado/decorating sugar for topping – 1 tablespoon – optional
Wet Ingredients :
- Plain Yogurt – 3/4 cup (I used Greek yogurt)
- 2% Milk – 1 cup
- Butter – 8 tablespoons at room temperature
- Oil – 8 tablespoons (neutral flavored oil)
- 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 😁!
- 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 !