Blueberry Boy Bait
Cook time
Total time
Serves: 20 bars
  • 2 cups plus 1 teaspoon all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 cup unsalted butter (2 sticks), softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk (I used skim milk, which was mostly likely a part of my falling blueberries problem)
  • ½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter - I used fresh because it's summer!)
  • ½ cup blueberries, fresh or frozen (do not defrost)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line and grease a 13x9-inch baking pan.
  2. Combine two cups flour, baking powder, and salt together in medium bowl. With an electric mixer, beat together the butter and sugars on medium-high speed until fluffy, about two minutes.
  3. Add in the 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 (make sure you do this well, I did it but my blueberries still fell). Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
  4. 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 center of cake comes out clean, 45 to 50 minutes.
  5. Cool for 30 minutes in the pan, then turn out (I lined my pan with foil so I just lifted the cake out of the pan, making my life much easier) and place on serving platter (topping side up) or cut into squares and placed in muffin cups, as I did. Serve warm or at room temperature. Cake can be stored in airtight container at room temperature up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at