blueberry boybait

Tuesday, June 28, 2011

Do you want to know how to bait a boy ? Or keep a husband?

No, not that. Dirty, dirty.

Make this cake. The husband refers to it as blueberry cake, but I love the name just as it is. Blueberry boy bait. It just sounds so, naughty. Oh, and it is.

Buttery, fluffy with fresh (or frozen!) blueberries studded throughout the cake and then sprinkled with a generous amount of cinnamon sugar and of course, more blueberries.  If you wanted to better describe it to someone other than just saying, it's a boy bait, it would be best described as a blueberry coffee cake.

It's perfect for morning snacks, with tea or for dessert with coffee or just putting several pieces in front of a boy, you know, just to see what will happen.

Blueberry Boy Bait
[ from Smitten Kitchen ]

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
1/2 cup white sugar
3 large eggs
1 cup buttermilk *
1/2 cup blueberries, if frozen, do not thaw before using

1/2 cup blueberries, if frozen, do not thaw before using
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees and make sure the oven racks are adjust to be in the center. Grease a 9x13-inch baking pan with non-stick spray, set aside.

In a large bowl, whisk together 2 cups of flour, baking powder and salt, set aside. In another large bowl, beat together the butter and sugars using an electric mixer, until light and fluffy, about 2 minutes. Scrape down sides of bowl and at medium speed, add eggs one at a time, making sure each egg is well -blended before adding the next. Still at medium speed, add in 1/3 of the flour mixture until well-blended, then add in 1/2 of the buttermilk. Add the buttermilk is well incorporated, add 1/2 of the remaining flour, then followed by the remaining buttermilk and then finally by the remaining flour. Beat until well blended and no floury spots remain. In a small bowl, toss the blueberries and the remaining teaspoon of flour and then carefully fold the blueberries into the batter. Pour batter into prepared pan and smooth top with a rubber spatula.

For the topping, sprinkle the 1/2 cup of blueberries over the top of the batter. In a small bowl, mix together the cinnamon and sugar and sprinkle over prepared batter.

Bake for 45 - 50 minutes or until a toothpick inserted in the middle comes out clean. Let rest in the pan for about 20 minutes, then run a knife along the edges and invert onto a baking rack to cool completely. Store leftover in an airtight container for up to 3 days.

* original recipe called for whole milk, which I don't keep on hand, so I used buttermilk. Deb said it was okay.