Blueberry Coffee Cake (aka Boy Bait)

Why You’ll Love This Recipe

Blueberry Coffee Cake, affectionately known as “Boy Bait,” is a moist, buttery cake studded with fresh blueberries and topped with a cinnamon-sugar crust. Originating from a 1950s Pillsbury contest, it earned its nickname from the irresistible effect it had on teenage boys. Perfect for breakfast, brunch, or dessert, this cake is simple yet full of comforting flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
unsalted butter
eggs
milk
baking powder
salt
vanilla extract
fresh or frozen blueberries
ground cinnamon

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with flour.

Gently fold in the blueberries.

Spread the batter evenly into the prepared pan.

In a small bowl, mix a few tablespoons of sugar with cinnamon and sprinkle it over the top of the batter.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool before slicing and serving.

Servings and timing

This recipe yields approximately 12-15 servings.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Cooling time: 15 minutes
Total time: 1 hour – 1 hour 5 minutes

Variations

Swap some of the blueberries for raspberries or blackberries for a mixed berry version.
Add a streusel topping with butter, brown sugar, and flour for extra crunch.
Include lemon zest in the batter for a fresh, citrusy note.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 6 days if needed.
To reheat, warm individual slices in the microwave for about 10-15 seconds.
The cake can also be frozen for up to 2 months—wrap tightly and thaw overnight before serving.

FAQs

Why is it called “Boy Bait”?
The name comes from the original recipe creator, a teenage girl, who claimed the cake was so good it lured boys with ease.

Can I use frozen blueberries?
Yes, just be sure not to thaw them beforehand to prevent discoloration of the batter.

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.

Can I use buttermilk instead of milk?
Absolutely. It adds a tangy depth and makes the crumb even more tender.

How do I prevent the berries from sinking?
Toss them lightly in flour before folding them into the batter.

Can I bake this in a round pan?
You can use a 10-inch round or springform pan, but adjust the baking time as needed.

Can I make this ahead of time?
Yes, it tastes even better the next day after the flavors meld.

What’s the texture of this cake?
It’s light, fluffy, and tender with bursts of juicy berries and a crisp cinnamon-sugar topping.

Can I add nuts?
Chopped pecans or walnuts can be added to the topping or batter for extra crunch.

Is this good for brunch?
Yes, it’s a perfect addition to any brunch spread or as a morning treat with coffee.

Conclusion

Blueberry Coffee Cake, or Boy Bait, is a classic crowd-pleaser with its tender crumb, juicy blueberries, and sweet cinnamon top. Whether you’re baking for guests, a family breakfast, or just to satisfy a craving, this nostalgic cake is a delicious and dependable go-to. Try it once, and it might just become your signature dish.

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