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Blueberry Boy Bait
From smittenkitchen.com
Serves 12, generously
1 hr 15 min
A buttery single-layer cake studded with fresh blueberries and topped with cinnamon sugar, from a 1954 Pillsbury Bake-Off winner.
| prepAdjust oven rack to middle position and heat oven to 350°F / 175°C | ||||||
| prepGrease and flour 13 by 9-inch baking pan | ||||||
| 2 cups / 250 g all-purpose flour | Whisk flour, baking powder & salt | Alternate flour & milk into batter | Fold blueberries into batter; spread into pan | Bake 350°F / 175°C, 45–50 min until toothpick clean | Cool in pan 20 min, turn out onto platter | |
| 1 tablespoon baking powder | ||||||
| 1 teaspoon table salt | ||||||
| 16 tablespoons / 225 g unsalted butter, softened | Beat butter & sugars until fluffy, 2 min | Add eggs one at a time, beat until incorporated | ||||
| 3/4 cup / 145 g packed light brown sugar | ||||||
| 1/2 cup / 100 g granulated sugar | ||||||
| 3 large eggs | ||||||
| 1 cup / 235 ml whole milk (or buttermilk) | ||||||
| 1 teaspoon all-purpose flour (for tossing blueberries) | Toss blueberries with flour | |||||
| 1/2 cup / about 85 g blueberries, fresh or frozen (for batter) | ||||||
| 1/2 cup / about 85 g blueberries, fresh or frozen (for topping) | Scatter topping blueberries over batter | Mix sugar & cinnamon, sprinkle over batter | ||||
| 1/4 cup / 50 g granulated sugar (for topping) | ||||||
| 1/2 teaspoon ground cinnamon | ||||||
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