Blueberry Boy Bait

It is finally blueberry season! I was recently told that there is a blueberry farm close to our house and you can pick your own blueberries during the season. I have been waiting for them to post that they are open for weeks. The first week they were open it was scorching hot so we waited for it cool down a week. We went to the farm on Saturday morning and picked 4 1/2 pounds of blueberries.  So now we have blueberries for pancakes, to eat in yogurt or just to pop them in your mouth for an afternoon snack.  It really was so much fun. I think this will be a new tradition for us.

I tried a different blueberry recipe that we really did not care for so I searched again and found this one. I halved the recipe for just the two of us. I thought it was really good, but Michael wasn't that big of a fan. He thought it should be sweeter or have frosting. So boy bait it was not for me! I think it is perfect just the way it is.  It is not an overly sweet cake so it would be great for breakfast, brunch or a light after dinner dessert.  The sugar and cinnamon topping ads a nice flavor to the blueberries.   

Lindsey of Our Share of the Harvest is the host for this months What's Baking. She challenged us to find an ingredient locally and use it in our baking this month. I loved this challenge. Even thought I knew I wanted to go to the blueberry farm, this really pushed me to go do it.



A few notes: Deb states in the recipe to use whole milk, but she used buttermilk because that is what she had on hand. I to used buttermilk and it worked just fine. She also states that the cake can be stored in airtight container at room temperature up to 3 days, if it lasts that long.

Blueberry Boy Bait
Printer friendly recipe
Source: Smitten Kitchen

Serves 12, generously

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 (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

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.

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 center 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.)