Friday, February 25, 2011

blueberry boy bait

Before I say anything I'd like to let you guys know that this is currently my favorite cake. Part of the reason why I baked this was because of the great story behind it. In 1954, a 15-year old girl baked these in the junior division of the Pillsbury Bake-Off competition and named the cake after the effect it had on boys, one bite and they were hooked. Cute little story!

And then of course there's the butter and the blueberries and cinnamon and sugar. The sweetness of the blueberries in the light butter cake paired with the crusty cinnamon sugar layer is amazingly delicious. I even have people in my house who don't really eat blueberries but is in love with this cake. It's that good. 

But please make sure you get sweet juicy blueberries, I am aware that it's not blueberry season right now but I just couldn't wait until summer to make this. I'll be sure to make this again when it's blueberry picking season (usually around May until late September).

As for the butter, cinnamon and sugar, I can't emphasize enough on how much this cake exudes those flavors. I might use this butter cake for every single recipe that calls for butter cake. It's tender and buttery and light and just all around yummmm. Do yourself a favor and bake this cake. Your home will be filled with the smell of earthy cinnamon, caramelized sugar and warm butter. How can anyone not love this cake?

Blueberry Boy Bait

2 cups plus 1 tsp all-purpose flour
1 tbsp baking powder
1 tsp salt
226g (2 sticks, 16 tbsp) unsalted butter, softened
3/4 cup (12 tbsp) light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost)

1 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost)

Adjust oven rack to middle position. Pre-heat oven to 350F (176C). Grease and flour a 13x9 inch baking pan. 

Whisk two cups of flour, baking powder and salt in a medium bowl. Beat butter and sugars until light and fluffy, about 2 to 3 minutes. Add eggs, one at a time, and beat until just incorporated. Reduce speed to medium and start mixing in flour mixture and milk alternatively, beginning and ending with flour mixture. Toss blueberries with remaining 1 tsp flour. Using a spatula, gently fold in blueberries and spread batter into prepared pan.

For the topping, scatter blueberries over top of batter. Combine the cinnamon and sugar in a small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 20 minutes then transfer to a serving platter, topping side up. Lightly dust with confectioner's sugar and cut into pieces. Serve warm or at room temperature. 

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