Blueberry Boy Bait
My family and I recently went blueberry picking at Washington Farms in Watkinsville, GA. We go here every year to pick blueberries and strawberries because they always seem to have the juiciest and sweetest berries as you can see from the picture on the left courtesy of Washington Farms. We always go to the Watkinsville location because my son enjoys the ride and it gives us a chance to stop in Athens, Georgia to eat lunch. So now I have a giant bucket of blueberries and all sorts of blueberry thoughts running through my head.
So first things first, I froze all my blueberries. How do I do that you ask? I place them all on cookie sheets in a single layer of blueberries. This allows them to be individual blueberries and not clump together when freezing. While the berries were freezing, I was narrowing down my options.
It took a while but I finally decided on Blueberry Boy Bait. I know the name of the recipe sounds very weird but trust me its delicious! It’s more like a blueberry coffee cake. It’s actually very easy to make. Since I was using frozen blueberries I left them in the freezer until it was time to add them to the batter.
Here’s how to make the bait!
First grease and flour your 13×9 pan. I always use my trusty Baking Pam. This stuff is great and you don’t have to worry about getting flour everywhere! Starting with the usual cake method, I creamed together my butter and sugars with my electric mixer and in a separate bowl whisked together the flour, baking powder, and salt.
Next, I set aside the flour mixture and added the eggs one at a time to the creamed sugars. Of course it went from fluffy to extra fluffy. After the eggs comes the alternating part. Here is where we alternate adding the milk and flour mixture to the butter, egg, sugar mixture until it becomes a beautiful creamy mixture.
Now it’s time to actually use that remaining teaspoon of flour and to get our frozen blueberries out of the freezer. In a small bowl, I tossed the frozen blueberries and the flour together. So the blueberries look like little dusty berries. The flour helps the blueberries from sinking to the bottom of the cake. It absorbs the liquid the blueberries release during baking and keeps them in place. Nifty, huh? The picture below shows frozen blueberries on the left and coated blueberries on the bottom right. You’ll want to make sure that flour coats them very well!
After folding the blueberries into the batter, I placed the batter in my baking dish. I lined my pan with foil because it makes it easier to lift out and cut.
So of course you’re thinking “that doesn’t seem like a lot of blueberries…”. Well we aren’t done yet! For the topping, go grab another 1/2 cup of blueberries from your freezer and randomly scatter the blueberries over the top of the batter. Random scattering is always difficult for me because I want to make sure every bite has the same amount of goodness! After placing the blueberries, go ahead and sprinkle your cinnamon sugar mixture over the batter.
Put it into the oven for 45 to 50 minutes. Once done, let cool for 20 minutes (yes I know it’s an agonizing 20 minutes). But look at all that blueberry, sugary, buttery goodness! 
Below is the recipe so you can have your own blueberry goodness at home!
- 2 cups plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened (see Modifications note below)
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup blueberries, fresh or frozen*
- 1/2 cup blueberries, fresh or frozen*
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Adjust an over rack to the middle position and heat the oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan.
- Whisk 2 cups flour, baking powder, and salt in a medium bowl. With an electric mixer on medium-high speed, beat the butter and sugars until fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in the flour mixture and the milk alternately in two batches until incorporated. Toss the blueberries with the remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the blueberries. Scrape the batter into the prepared pan.
- Scatter the blueberries over the top the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool the cake in the pan for 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (The cake can be served at room temperature for up to 3 days.)
- If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.
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