A simple and decadent dessert that has been revamped numerous times; this blueberry boy bait is hopefully at its final revision!
A blast from the past!
I have made blueberry boy bait many times, and each time it is devoured. This recent adventure allowed me to take some nicer photos;
as you can see from my previous blueberry boy bait post, picture taking has become much more important to me. UPDATE: I have since updated the pictures YET AGAIN and am really happy with these ones! I love looking back and cringing...
I had never heard of blueberry boy bait until I stumbled across the recipe on Food.com. Since making it, I have yet to find anyone who doesn't like it! I don't even have the proper size pans to make the dish and I still create it. If you are cooking it in weird size pans, adjust your cook time accordingly. For some reason, my recipe always takes much longer to cook. I should really invest in a nice 9x13 dish. I mean, I thought my one measured correctly but I will have to double check it after making this recipe. UPDATE: Making this recipe in a 9x13 dish is essential for the middle cake to cook! Trust me!
Blueberry boy bait is a fun dessert to use up any leftover blueberries hanging around that may not look so pretty anymore. My daughter had a blast making this with me during the new update and definitely had no issues eating it! I have changed so much up from the original time I made this dish that I almost want to call it my own. Almost 🙂
- 2 cups all-purpose flour
- 1 ½ cups brown sugar
- ¾ cup coconut oil, room temperature (butter can be used!)
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup buttermilk (make your own by adding 1 tbsp. vinegar to a measuring cup and filling the rest with regular milk.)
- 2 eggs, separated, room temperature
- ½ tsp. almond extract
- 1 pint blueberries
- Preheat oven to 350F.
- Cream together coconut oil and sugar in a stand mixer until lighter, about 5 minutes.
- Sift in flour and mix until combined. Reserve ¾ cup of the mixture and set aside.
- Add salt, baking powder, almond extract, buttermilk, and egg yolks to the remaining ingredients in the stand mixer. Mix until combined.
- In a small bowl, beat egg whites until firm (I found using a hand mixer worked great instead of washing out my stand mixer bowl.)
- Gently fold the egg whites into the batter and pour into a 9x13 baking pan. Evenly spread the blueberries across the top of the batter. Pour the reserved topping mixture over the blueberries and bake for 40-50 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 22gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 281mgCarbohydrates: 65gFiber: 2gSugar: 39gProtein: 6g
You could try this recipe with strawberries or raspberries. However, we would have to rename it strawberry boy bait! I do think the name is so cute: it is almost like a coffee cake but still light. The best part of the cake though? The streusel topping! Sometimes I take out 1 cup instead of ¾ cup to add to the top of the cake. I am sure a mix of cinnamon, almond, or another nut would be great on top! There is only one way to find out...