Blueberry Boy Bait

Blueberry boy bait--what a name.  When I first saw this recipe on someone's site I thought it was funny since it just looked like your run of the mill blueberry coffee cake. I really wouldn't have chosen this recipe over any of the others if it hadn't been for the name. Not surprisingly, it is really good.

I've always thought girls had it rough when it comes to the sweets department. We get cravings for the most insanely sweet/chocolatey/rich things out there, but find no sympathy from our male counterparts when we try to explain them. I don't know why it is that I can't resist a good cookie, but could turn down a hamburger in a second. I love hamburgers. I love steak. I love big, greasy sandwiches and fries...but I don't crave them. Those are the foods that males crave. What do I crave? Sweets. So blueberry boy bait stuck out because usually boys aren't drawn to sweets. The official consensus from all the "boys" in my life was that this was great. Was it the one dessert that they just couldn't resist? Nope.

I ate this for breakfast and dessert..and snacks throughout the day. I see anything short of pound cake with blueberries in it as breakfast-worthy. This cake isn't exactly like a coffee cake, though. I'd say it's a mix between coffee cake and regular yellow cake. The cinnamon sugar on top is delicious, and the cake is moist and flavorful. I brought it on my family beach trip this week and there's only a piece or two left. Wonder whether it's the boys or girls who are eating the most?


Blueberry Boy Bait
Recipe from Momofuku for 2


2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed 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 first as it tends to muddle in the batter)
*I doubled the amount of blueberries here.

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. (I lined a 9×9 inch pan with parchment paper)
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 milk. Beat in half of 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 comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)