BLUEBERRY BOY BAIT

July 17, 2009

I confess: I have been selfish too long. I have kept these adorable dog pictures all to myself, but fear not! Today I rectify my mistake.

Behold, our Peanut Butter Dog Treat Giveaway winners:

Ares

That’s Ares, Christy‘s sweet puppy!

buster

meet Buster

maple

and Maple!  Both Canadian pups who live with Cheryl of the Backseat Gourmet.

I’m very pleased to report that all three recipient pups very much enjoyed their treats and strongly encourage you to make some for the beloved canine(s) in your life.

Now onto people food! This one could actually easily be part of the Summer Classics Series, because hey? What’s more summery & classic than an baked good with blueberries in it?

The thing is, though, and one of the reasons I LOVE THIS RECIPE is that it tastes just as good with frozen berries. Yup, true story. Especially if you buy lots of blueberries now, when they are cheap & delicious, freeze ‘em yourself, and use them all the winter long for smoothies, jam, & well, this.

blueberry boy squares

It’s got a funny name, too, right? According to Cook’s Country magazine, the original recipe dates back to 1954, when fifteen-year-old Adrienne Powell submitted it to a Pillsbury Baking Contest. She won second place and ostensibly man suitors, since the recipe is named for its effectiveness in capturing teenage boys’ attention.

Dare I suggest that its swoon-inducing effects are not, in fact, limited to the teenage boy variety? I say, whomever you may be trying to bait, this may be the way to do it.

I consider this one of my ”go-to” recipes for when I need to bake something big & comforting on short notice. It’s been handed over to friends who had a baby, friends who lost a baby, a colleague who lost a parent, new neighbors who moved in down the street.

Eat it as breakfast or as dessert, or (my favorite) as an afternoon snack with tea. I guarantee it tastes better than any blueberry muffin you’ve ever had, and so easy to make. Blueberry Boy Bait…getting the job done since 1954.

BLUEBERRY BOY BAIT

If you’re using frozen berries, don’t thaw them first or their color will bleed unappetizingly into the cake.
for the cake: blueberry boy bait & crumbs

2 cups all-purpose flour

1 T baking powder

1 tsp. salt

2 sticks unsalted butter, softened

¾ cup packed light brown sugar

½ cup white sugar

3 large eggs

1 cup whole milk

½ cup blueberries

1 tsp. flour, for the berries

oven: 350°
pan: 13 x 9 inch, greased & floured

Whisk the first 3 ingredients together & set aside. In a mixer bowl, cream the butter & sugars together on high speed until fluffy, about 2 minutes. Add the eggs one at a time, beating until just incorporated.

Reduce the speed to medium & alternately add the wet (milk) and dry (flour mixture) ingredients:

a third of the flour mixture
half of the milk
a third of the flour mixture
half of the milk
last third of the flour mixture

Don’t worry about exact amounts, the point is to alternate, producing a much smoother batter than if you added everything at once.

Toss the blueberries with the teaspoon of flour before folding them into the batter—this will help keep them from all sinking to the bottom of the cake. Spread the batter into baking pan.

for the topping:cinnamon sugar

½ cup blueberries

¼ cup granulated sugar

½ tsp. cinnamon (I often use a whole teaspoon because I am a cinnamon freak)

Scatter the blueberries on top of the batter. Combine the cinnamon & sugar and sprinkle that on top of everything else. Inhale. Mmm, cinnamon sugar. Smells good now, will smell even BETTER during & after baking. Get excited.

Bake until a toothpick comes out clean from the center of the cake, approximately 45-55 minutes. Cool in the pan before serving up the thick squares. Stores well in an airtight container for the better part of a week!

Share/Save/Bookmark

6 Comments »

  1. i’m making these for kee pronto– he loves blueberry muffins, and these look way better!

    Comment by Court — July 17, 2009 @ 5:17 pm

  2. I LOVE this recipe!! I’ve been making it for a while – at home, for work, for no reason except that I want to bake – and it is AMAZING! But perhaps that is because of the 2 sticks of butter 🙂 I usually make it with buttermilk instead of whole milk and it’s delicious that way too.

    Comment by Anna — July 20, 2009 @ 9:49 am

  3. these sound delicious! i think what excites me most is that i actually have ALL of these ingredients in my kitchen right now. how very grown-up of me! looking forward to trying this out…

    Comment by Lauren — July 20, 2009 @ 10:22 am

  4. Anna, thanks for visiting & taking the time to leave your Blueberry Boy Bait testimony 🙂 I’m definitely going to try it with buttermilk soon, since I always have some in the fridge. hope to see you around here often!

    Comment by bluejeangourmet — July 21, 2009 @ 10:19 am

  5. Little Ares looks like a cross between a puppy and a piglet. So cute and speckled!

    Comment by Jill Carroll — July 24, 2009 @ 6:14 pm

  6. Awwww, cute puppies! This is a great idea to file this away as a “go to” recipe, thank-you! I love Cook’s Country and had printed this out a while ago; finally made it yesterday. Your photos are making me want another piece…too bad it’s gone! A blogger mentioned that it tastes best the first day, so I divided it by four and baked it in a 6-inch round pan for my husband and I. My husband loved it, as promised 🙂 Personally, I’d just had dental work done and with my numb tongue, I couldn’t taste it as well, but it was good enough to want to make again!

    Comment by Sonya — August 5, 2015 @ 10:16 am

Leave a comment