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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This was printed up in a magazine called Cooks Country as “Blueberry Boy Bait” and was said to have been a Lost Recipe. It was supposedly started by a 15 year old girl named Adrienne Powell of Chicago. She won the 1954 Pillsbury Grand National Baking Contest second place and $2,000 cash. Read more . The teenager said she named the recipe as she did because of the effect it had on teenage boys - one bite and they were hooked. (Those must have really BEEN the Good Ole Days). I just call it Blueberry Coffeecake Cake Ingredients:
2-cups plus 1-tspn all-purpose flour |
1-tbspn baking powder |
1-tspn salt |
2-sticks unsalted butter |
3/4-cup packed light brown sugar |
1/2-cup granulated white sugar |
3 large eggs 1-cup milk |
1 cup fresh blueberries |
topping |
1/4-cup granulated sugar |
1/2-tspn ground cinnamon |
(mixed well to sprinkle over the top) |
note: the recipe calls for an additional 1/2-cup blueberries but i don’t do that. the cinnamon sugar topping is just fine. |
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13X9-in baking dish.
2. Whisk 2-cups flour, baking powder and slat together in medium bowl.
3. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes.
4. Add egg, one at a time, beating until just incorporated.
5. Reduce speed to medium and best in one third of flour mixture until well mixed in.
6. Add half of the milk.
7. Beat in half of the remaining flour mixture then the remaining milk, ending with the last past of the four mixture.
8. Toss blueberries in remaining tspn of flour and fold into cake batter. Pour into dish and bake for 45-50 minutes.
9. Cool for 20 minutes and sprinkle on the cinnamon sugar topping and the blueberries, if desired.
10. -Susana
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