Blueberry Boy Bait

I am a huge sucker for fruit. Any type of fruit. I have been known before to buy fruit that's out of season at a ridiculously high markup because I need to have it in my cereal, I have to be baking with it, or I need it to complete my lunch. Sometimes, frozen fruit just won't cut it for me.

Okay, this probably makes me sound crazy. But you need to keep this in mind, with blueberries being pretty much out of season right now. You will still want to make this with fresh, not frozen, blueberries. You could make it with frozen berries, but I just don't think it'll taste the same. But that's just me. With that being said, it would probably be okay with any type of berry-it's a versatile cake. You may even be able to get away with substituting some sort of chocolate, if that's your thing. Hell, it's gearing up to be fall-I bet this would be great with cranberries.

I digress, because I made this recipe awhile ago. I neglected to post it at the time because I wasn't sitting down long enough at my computer to be able to post it-which is a good thing. Between the fact that I got a new job that so far is awesome and have been hanging out with excellent company and having fun adventures, it's good that I haven't been posting. This, I'm sure, leads you to your next question: why am I posting today, in the middle of the afternoon?

Well, it's simple, really. I'm feeling lousy, have been home sick from work the past few days, and just woke up from what seems like a two day nap (no, really, I've actually been sleeping on and off solidly since Monday night) and in an effort to keep from boredom and also try to get myself back on a regular sleep/wake schedule (and hate myself in the process, because I really am aching to go back to sleep right now), I've been looking through old pictures and found ones that were supposed to go with this blog post. Since my appetite is less than stellar at the moment I figured the least I could do was feast with the eyes rather than my stomach, although I do very vividly remember this being outstanding when I made it.

I was told at the time that I made this that the name of this dessert was unnecessary, for I already have the boy, deeming 'bait' unnecessary. Fair enough, but that's what the dish is called, so that's what this post is titled.


This recipe reminds me very much of that buttermilk cake I posted about a few months ago. Very lush cake, with so very much butter.




I'm telling you, Mom would be proud of the butter that went into this.

I wish I could show you pictures of what it looked like after it was cut into, but I can't, because the entire thing just...disappeared. Evaporated into thin air. Crumbs and all.
I guess it's the sign of a good dessert.





It is the kind of dessert that you have to be careful of. Because if you're not careful, the thing will just sneak up on you. No lies, friends. It is amazing. And amazingly addictive. I love this because it's almost as fun to make as it is to eat.

Blueberry Boy Bait (recipe obtained from www.smittenkitchen.com)
2 c. plus 1 tsp. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 sticks of softened unsalted butter
3/4 c. packed light brown sugar
1/2 c. granulated sugar
3 eggs
1 c. whole milk
1/2 c. blueberries, fresh or frozen (I prefer fresh wherever possible.)

Topping
1/2 c. blueberries, fresh or frozen (do not defrost)
1/4 c. granulated sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan.

Mix two cups flour, baking powder, and salt together in medium bowl. With an electric mixer, beat butter and sugars on medium-high speed until fluffy, roughly about two minutes or so. Add eggs, one at a time, beating until just incorporated together. Reduce speed to medium and beat in one-third of flour mixture until incorporated and then beat in half of milk, and continue in that fashion, ending with flour. Combine the blueberries with remaining one teaspoon flour. Gently fold 1/2 c. of blueberries in the batter. Spread batter into prepared pan.

Scatter the remaining blueberries over top of batter. Stir sugar and cinnamon together and sprinkle over the cake. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then place on serving platter with the topping side up. If it even makes it out of the pan... :)