Strawberry Cheesecake Ice Cream Pie
Splendid Little Avocado Cucumber Salad


A crumbly, moist, rich, butter cake, riddled with fresh blueberries, boasting a divinely crunchy cinnamon sugar top crust.  Is it for breakfast?  Or dessert?


Yes, absolutely.  The name stopped me in my browsing tracks before I even knew what manner of 'food' I was about to see. 

And then.......a tender butter cake, with puddles of purple berry deliciousness, that gets all golden, crusty on the outside and has a crispy cinnamon sugar topping that is somehow reminiscent of an old-fashioned cake doughnut.  Boy bait, indeed.

Way back in 1954, a 15 year old girl stole the show, winning second prize in the junior division of an early Pillsbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys. 

Good name.  Good cake.  Good story.

Since then the recipe has been tested, honed and updated.  Seems there's only small differences between the variations and all reap the same moist deliciousness, that easily lays claim to luring in boys.  And girls!

Now the only thing left to decide is whether to make Blueberry Boy Bait for breakfast, or for dessert.


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Adapted mostly from Smitten Kitchen, one of my all-time fave food blogs,
for The Last Wonton.  Thanks Deb for all your delicious inspiration!

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BLUEBERRY BOY BAIT - Serves 12, generously

2 cups, plus 1 teaspoon flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
3 large eggs
1 cup buttermilk, or whole milk
3/4 cup fresh blueberries

Heaping 1/2 cup fresh blueberries
1/4 cup sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350F.  Grease and flour 13 x 9 inch baking pan.

Whisk two cups flour, baking powder and salt together in medium bowl.  With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.  Add eggs, one at a time, beating until just incorporated and scraping down bowl.

Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of the milk.  Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. 

Toss blueberries with remaining one teaspoon flour.  Using rubber spatula, gently fold in blueberries.  Spread batter into prepared pan.

For the topping:  Scatter blueberries over top of batter.  Stir sugar and cinnamon together in small bowl and sprinkle over batter. 


Bake until toothpick inserted in centre of cake come out clean, 45-55 minutes.  Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. Ta da!

Cake can be stored in airtight container at room temperature up to 3 days. 



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