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:
- 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
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 used frozen wild blueberries, but fresh will work as well.