We’re sharing retro recipes this week and when I stumbled upon this one from ATK, I found the name hilarious, and I kid you not, as it was cooling on the counter, my husband wandered in and said, “Oooooh, what’s that?!”, circling it like our dog does when we sit down for dinner at night. If I were in a position to be luring males with baked goods, this would have done it. It’s a tender cake that’s quick to whip up, with juicy berries and a light cinnamon sugar topping that kind of caramelizes as it bakes. You can serve it as-is or with whipped cream or ice cream. It’s as appropriate for breakfast or brunch as it is for dessert!
The retro factor is just a bonus. I have kind of this weird obsession with the 1960s. I just find this time period endlessly fascinating–I love the style and nostalgia and literature and movies and TV shows and history and the sense that things are changing in huge and monumental ways. Plus, look at my mom reading a Redbook as a newlywed in 1963–isn’t she adorable?
One thing that never goes out of style is a good recipe and this one stands the test of time!
Ingredients Needed
- all-purpose flour
- baking powder
- salt
- unsalted butter – softened
- light brown sugar
- granulated sugar
- eggs
- buttermilk (whole, if you can track it down), or whole milk
- fresh or frozen blueberries
- granulated sugar
- ground cinnamon
How to Make Blueberry Boy Bait
- Preheat oven and prepare a 9×13″ baking pan.
- Mix dry ingredients in one bowl, cream butter and sugars in another, then add eggs.
- Alternate adding dry mixture and milk until batter is smooth.
- Fold in blueberries and spread batter in the pan.
- Top with extra blueberries, then sprinkle with cinnamon sugar.
- Bake until golden and set in the center.
- Cool before slicing, and serve warm or at room temperature with optional toppings.
Storage & Other Tips
- This recipe is great served warm, or at room temperature. It’s even better topped with sweetened whipped cream, or vanilla ice cream.
- For longer term storage, you can wrap cooled sliced tightly and store at room temperature (they’ll stay good for 2 or 3 days), or freeze individually for longer term storage (2 or 3 months).
Frequently Asked Questions
No, it doesn’t matter. If you’re using frozen, my only recommendation is to keep them frozen until you fold them into the batter. That way, they won’t bleed and discolor the batter. You’ll definitely get some purple streaks with frozen, which is kind of pretty.
Yes! This cake makes ahead beautifully. Just bake, let it cool, and store as usual. It also freezes well, as wrapped individual pieces, or as a whole.
This often happens when the oven door is opened too early and the cake isn’t fully baked yet. Try keeping the door closed for the bulk of the baking time, and turn the light on in the oven, rather than opening the door. Also, ensure your baking powder is fresh.
Yes! We’ve never tried it so we can’t guarantee success, but in theory it should work very well. Try raspberries, blackberries, or strawberries diced small and see how it goes. If you try it, leave us a comment and let us know how it goes!
Blueberry Boy Bait
Equipment
Ingredients
Cake
- 2 cups 10 ounces all-purpose flour, lightly spooned into measuring cups and leveled with a knife
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 3 eggs, large
- 1 cup buttermilk whole, if you can track it down or whole milk
- ½ cup fresh or frozen blueberries 2 ½ ounces
Topping
- ½ cup fresh or frozen blueberries 2 ½ ounces
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Adjust the rack to the middle position (or the best position in your oven for baking) and preheat the oven to 350℉. Grease and flour a 9×13″ baking pan and set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium high speed for about 3 minutes or until light and fluffy (scrape the bowl as necessary).
- Add eggs one at a time, beating until just combined after each addition. Reduce speed to medium and add ⅓ of the flour mixture, mixing until incorporated. Mix in ½ cup milk. Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour. Gently fold in the blueberries and spread the batter into the prepared pan.
- Scatter the additional topping blueberries over the batter. Combine the sugar and cinnamon and sprinkle over the blueberries. Bake for 35 – 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 20 minutes (or completely) before cutting into squares and serving. Serve warm or at room temperature, plain or with drizzled with cream and blueberries or topped with sweetened whipped cream or vanilla ice cream.
Questions & Reviews
This looks awesome! Thanks for sharing.
Thanks for sharing! Now I know what we’ll have for FHE tonight! 🙂
I first came across this recipe in an old archived copy of the Improvement Era… From the early 1900s!
No way!! That’s crazy. 🙂
“Boy Bait” is a hilarious name. I’m pretty sure if I make this for an after school snack my ratings will go up in the Mom Polls.
I remember anything with Jello – too funny.
Too funny–I just came across this recipe in one of the Cook’s Country cookbooks I checked out from the library last week! I thought the name was hysterical, but I never got around to making it over the weekend. It’s definitely going on the “to make” list this week!
Haha! 60’s recipes are THE WORST! I sometimes still make my grandma’s ‘Hawaiian Hamburger’ with ketchup and a can of crushed pineapple just for the sake of nostalgia (cause seriously, that stuff is not going to win any awards). My favorite ’60’s recipe is called Chocolate Revel Bars (from my BHG retro cookbook-yup, they have a retro edition). Cookie crust with a filling made of 1 can sweetened condensed milk and 1 pack chocolate chips. Those are fudgy and amazing. Also, I’m pretty sure I’m not a boy but this blueberry creation would reel me right in!
I make those, too! I didn’t know they were from the 60’s, but they are so good!
I can not wait to get my hand on some fresh blueberries! This looks so good!
Mmmm this sounds so good! My mom was born the year this recipe was first published, so I too have an appreciation for that time era. She passed away 4 years ago. She loved desserts with blueberries in them! I’m definitely going to be making this dessert in memory of her. Thanks Kate!
I can’t wait to make this for a brunch coming up. Ill just have to make it ahead at least once to try it out (arm being twisted). Love that I have all the ingredients to make this whenever.