Blueberry Boy Bait
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This Blueberry Boy Bait is a special kind of coffee cake. It makes a delicious breakfast treat, afternoon snack, or dinner dessert. And apparently it will bring all the boys to the yard.
Blueberry Boy Bait:
Today’s post is super fun for a couple reasons. First, the recipe for this Blueberry Boy Bait is from my grandma. When she passed away last year, I asked my mom if I could have Grandma’s recipe collection.
A couple weeks ago I started going through it, and this recipe for Blueberry Boy Bait immediately caught my eye. What a name, right?
What is Blueberry Boy Bait?
As you can see, the recipe was just handwritten on a scrap of paper. The directions lead me to believe it was similar to a blueberry coffee cake or buckle.
Naturally, I Googled the name, and it turns out this recipe was fairly common years ago, starting in the 1920s. Perhaps it was the dating app of that era! Who knows? I simply couldn’t resist giving it a try.
The second reason this post is exciting is that my friends over at Grandin Road sent me some dinnerware from their new Iris Apfel line. (This isn’t a sponsored post; they just know how much I enjoy decorating with their products.)
Iris Apfel is famous for her colorful personality in the world of fashion, textiles, and interior design. She is a genuine creative in that she knows all the rules of design and is more than happy to break them. Her collection with Grandin Road covers everything from home decor to dinnerware. Inspired by her global travels, it’s packed with color, pattern, and unique flair. (She also recently released a book!)
As I was thinking of a way to style the dinnerware collection, pairing it with this Blueberry Boy Bait seemed like a natural fit.
How to Make Blueberry Boy Bait
Let’s bake first. This recipe is pretty straightforward: batter, berries, and crumb topping.
What makes this recipe a bit different is that the egg whites are folded into the batter. This creates a lighter and moister cake than the typical coffee cake, which can be a bit dry and heavy.
For this recipe, I opted for frozen wild blueberries. They are my favorite for something like this when blueberries aren’t in season. However, you can certainly use fresh.
I recommend serving the Blueberry Boy Bait with a generous dollop of freshly whipped cream and a sprinkling of blueberries. Perfection on a plate or in a bowl! (You can grab my recipe for Homemade Whipped Cream here.)
As I mentioned above, this recipe would work well for breakfast, brunch, an afternoon snack, or even for dessert.
The Iris Apfel collection pairs beautifully with my man-attracting treat and makes it feel even more special. Here I’ve used the salad plate and bowls from the dinnerware set. I paired them with the printed napkins and tassel napkins rings because they are just too much fun!
These rattan chargers, which I already owned, add texture and make the dinnerware stand out even more. Black cutlery was an obvious choice given the black background of the napkins.
I used this gorgeous crewelwork table runner as the backdrop in some of my photos. That tassel trim might be my favorite.
All-in-all, I’d say we have a wow-worthy dessert and table setting. With that, let’s give this Blueberry Boy Bait a taste!
Looking for more blueberry-inspired recipes? Try these:
- Really Good Blueberry Muffins
- Blueberry Swirled Meringues
- Wild Blueberry Grunt
- Mason Jar Blueberry Pies
- Blueberry Mojito
I hope you enjoyed this recipe and tablescape combination. Thanks to Grandin Road and Iris for allowing me to play with these colorful new pieces. They’re beautiful!
Until next time, happy baking!
Blueberry Boy Bait Recipe:
Blueberry Boy Bait
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 teaspoon ground cinnamon
- 2/3 cups unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs yolk and whites separated
- 1 1/4 cups buttermilk
- 2 cups blueberries
- Whipped cream and additional blueberries* for garnish
Instructions
- Begin by preheating your oven to 350 degrees F. Spray a 9x13-inch pan with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, and cinnamon. Then, with a pastry blender (or fork) cut in the butter until pea-sized. Measure out 3/4 cup of the mixture and set aside. Stir baking powder and salt into the remaining mixture. Then, with an electric mixer set on low speed, mix in the egg yolks and buttermilk for about 3 minutes.
- In a large glass or metal bowl, whip the eggs whites until stiff peaks begin to form. Then, gently fold the egg whites into the batter. Spread the batter evenly in the prepared pan. Sprinkle blueberries over the batter, followed by the reserved crumb mixture.
- Bake for 45-50 minutes or until the cake springs back when lightly touched in the center.
- Serve with a dollop of whipped cream and additional blueberries.
I made this yesterday and everyone who had it loved it!
I’m considering making some for a birthday party and I’m wondering if there’s an easy way to prep the batter ahead of time, maybe a day or two in advance–is there an easy way to do this without impacting the flavor? It seems like if I just prepped the whole thing the crumbs would end up soggy. Maybe make the batter but reserve the blueberries and crumbs until just before baking? Any tips?
Michael, I just made this recipe. It was off the chain! I licked the spoon…just sayin’. You my darling are an absolute gem for sharing your talent. Your breakfast casserole was also a complete sensation. You made my day really happy and my husband’s too! He asked for seconds!!
I love hearing this Emily! Thanks so much for sharing!!
xo Michael
I’m aware this is an older post, but I for one am a person who reads the comments for “this was a terrific recipe” not “looks delicious”. No judgement to the lookers! But I need testimonials! And this recipe did not disappoint! The moment I seen it was from a grandma I knew it would be great.
Made this for my volunteer picking crew for grape harvest. Not a crumb was left. Wild blueberries would be divine…will be my next attempt.
I made this yesterday and everyone who had it loved it!
I’m considering making some for a birthday party and I’m wondering if there’s an easy way to prep the batter ahead of time, maybe a day or two in advance–is there an easy way to do this without impacting the flavor? It seems like if I just prepped the whole thing the crumbs would end up soggy. Maybe make the batter but reserve the blueberries and crumbs until just before baking? Any tips?
Wonderful recipe, I am going to try it this week…..
So I love blueberries but I’m not wild about blueberry cake. However, I love the name of this cake so much I think I’m have to make it so I can hand it out and say “I made you some boy bait cake!”
Michael, do you think this recipe would work reduced in half? My neighbors are coming for dinner and I think this would be right up their dessert alley!
Of course! I don’t see why not. Though – leftovers make a quick breakfast treat! 😉
xo Michael
I did make the Blueberry Boy Bait for dessert tonight. I made 1/2 the recipe. Dinner isn’t for a few hours, but I had to taste test. This is delicious. I’m looking forward to serving this to my guests. Mine fell a little in the middle, but it still looks nice and it tastes awesome ~ a little whipped cream on top will hide this. Thanks for sharing your grandmother’s recipe!
Perfect! I’m so glad you enjoyed the recipe!
xo Michael
Your Grandma’s handwriting is beautiful. How nice to have her near you when you are making her recipes.
Yes. I love this too! Thanks, Pat!
xo Michael
I’ve made this for years and everyone LOVES it!! Thanks for sharing your story about it! xoxo
Love it all. ❤️
Best blueberry dessert I’ve had. This one’s a keeper!
am a sucker for blueberry coffee cake, no matter what it’s called! Interesting history on the name, thank you for this recipe
Looks delicious. I may have to make it when Jersey blueberries are in season. And that name …. well, it’s just to cute for words. Happy spring. Hope your house hunting is going well.
Had blueberries sitting in my fridge wondering what what to make, your recipe has inspired😁me to make this tonight for dessert!
Too fun! I love seeing your grandmother’s handwritten recipe, too… those are such treasures!
Ummm, how cool was your grandma?! Definitely going to need to try this one. 🙂