– in a 8×8 square pan Cake is as important as sleep sometimes :). Eeeep! Hi Deb! If you wish to further your studies – have you tried Ina’s blueberry crumb cake recipe? I added a little nutmeg and cinnamon to the cake the second time, and it was amazing. Will have to try this one as well. I guess they might be watery? Sooooo yummy. I made the boy bait and it is fablous!! It is HEAVENLY!!! I made this two days ago, and while it does make a delicious and perfectly moist blueberry cake, you’re also right- it’s *almost* too buttery. :) Thank you!! I made it yesterday and it is even better tasting today. arrgh, i had my heart set on making this, but just realized i only have a stick and a half of butter in my fridge. is listed. Well, our wild blueberries won’t be ripe for at least another month here in the U.P. My partner and I have various food allergies, and I have had so much success tinkering with your recipes! It is currently cooling, but I’m worried that humidity may have made things a little bit different. Just made this. I reduced the sugar to 1/2 c and used 1/3 c brown sugar in the crumble. One thing I would say is to heed the “take out of the pan after 20 mins” instruction – the cake is so moist that, if it is allowed to cool all the way in the pan, it risks sogginess. It was a great end to our meal and tasted great one day later (actually, it tasted great all weekend). Fortunately for all of us, but I’d say mostly Alex, me and the friends I fob my baked goods off on, Blueberry Boy Bait is delicious, a buttery, rich single-layer cake studded with fresh blueberries and swaddled in a sheet of cinnamon sugar. I have been making this cake for years and it is truly the best blueberry coffee cake i have ever tried. The batter will be very stiff, but don’t fret. I made this today for my husband and boy is it good! I wanted to ask your advice on making this as mini cupcakes. Will definitely be trying this one. I often make great discoveries by not properly reading directions! i made these last night for breakfast/ friday office breakfast club. However, my berries sank. of Michigan, but I have some from last year still in the freezer, so I’ll have to try this! I’ve got blueberries in the freezer waiting to be used. I am glad you posted this recipe. I kept the 1 cup of brown sugar and no white and doubled the amount of blueberries in the batter and in the topping. It’s in a Nigella cookbook too – can’t recall which one though. Yup, I made this instead of unpacking in my new apartment and it was incredible. Nothing a sprinkling of powdered sugar can’t fix though. 9×13 pan also enabled me to keep a piece for the family and still gift a generous quantity. It was just ok, and more like a breakfast cake than a dessert. I’ve made this recipe twice so far (and doubled it each time). it was a hit!!!! It’s next in line. I am having a hard time knowing that there is still more downstairs… It is incredibly tasty, but certainly not healthy :). Yet a third or fourth time making this recipe and it hasn’t disappointed. I have the 1968 edition of the Pillsbury Bake Off Cookbook (my mom’s) and couldn’t resist making the Blueberry Boy Bait when I found the recipe years ago. Made it anyway. Subscribe » Latest Posts. thanks, Loved your recipe and made it for a birthday for my brother and his family. I bake it a lot when a new neighbor moves in or someone is sick. It is wonderfully moist and the crumb is fluffy and loose like a cornmeal cake, but without the crunch. I made this last summer for a meeting at work and everyone loved it. But am I the only one put off by the name… What decade is it?? 16 T of butter. This is my new favorite summer cake! I wouldn’t change anything – except for maybe trying it with peaches, raspberries, nectarines, pears etc., etc… You get the idea :) Thank you so much. I also used light coconut milk for the milk in the cake. I’m really, really happy with the taste! Scoop cake batter into prepared pan and smooth so that it is flat. Anyway when I take it to work tomorrow I know it will be gobbled up fast! Thanks once again Deb! Oh this looks so good. that fell on the kitchen floor? Glad you’re enjoying the cake! But holy moley, this batter really is thick. Believe you me, it’s been mentally added to my to do list. (Changes: made half in 8×8 pan [two eggs and a little less liquid]; for that liquid used almond milk enriched with yogurt; used rather more blueberries, I think, than suggested.) Of course I had to make my usual substitutions. I used 10 grams less sugar, and would drop this a tad further next time. It certainly doesn’t hurt my feelings! !!!However!!! In fact it rose to over 2 1/2 inches with every bit of crumbs adhering perfectly to the gorgeous round puffed cake! .I went back and reviewed, and I didn’t miss any steps or ingredients. I used a bit less sugar, and I added three apricots as well and perhaps an extra 1/3 cup blueberries. America’s Test Kitchen also did a recipe with this same name earlier this year. We had a great time, didn’t make too much of a mess, had zero meltdowns (on either part), and the cake was the hit of the party! Good luck with the move when it happens. Wow I’m first! Just made this (again) but this time I doubled the streusel. I love cardamom and added 1 tsp. I made this in two 9″ round pans today, and one is already gone. I did end up tossing some extra blueberries on top as I thought it looked a little sparse with just the half cup and I’m glad I did. I had a pint of blueberries I wanted to use and this was the perfect dessert for them! This will go into my rotation. Should I add more flour and sugar? I just had to chime in with my .02: I made this today, and my 2 boys are helping me gobble it up. Recipes. Looks delicious. Seems that soda and buttermilk usually go together…. and also, late, but congratulations on your baby girl! Just made it today……..so easy to make, moist and layered w flavor from the lemon zest. cute and very yum. The slices shown look to have a great crumb, but the blueberries look like they may have sunk to the bottom. I made it with whole raw milk and HUGE frozen blueberries (that we picked last summer). I’ve had my eyes on this recipe for ages and finally made it. I used huuuge frozen blueberries, they did sink to the bottom and made the bottom of the thing into a gooey purple blueberry bomb layer, but honestly? Thank you so much for your consistently drool-worthy recipes and photos! MR — As the recipe existed long before this site, I don’t have any original claims to it. My 3yr old is a blueberry freak! All my other round pans are 8″. It turned out better than I thought it would. Must be my lucky day. As a fellow foodie and writer (not combined really) I appreciated both the writing an the recipe. It was a HIT. Forgot to use the parchment paper. I am from Norway, and the Norwegian forest is packed with delicious bilberries now and they make an exquisite version of your cake! I make this cake all the time, and just brought one to dinner at a friend’s house…made with the wild blueberries we brought home from Maine. We kind of just started thinking it must be true. This is absolutely divine. Maytal — I ’ ve made several olive oil store and we had it tube that slice into neat... I tossed my blueberries sank to the cake batter into prepared pan and it devoured. 1-For-1 flour I just have to share two year old son, so in... Do find the cookbook references and all the Maida Heatter ’ s summer... Dusted only with corner bits seemed to mind much. ) and sprinkle batter! More “ golden ” because of it with raspberries shortening ; meh )! 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