Well here is a delicious coffee cake that is sure to get accolades from family friends and friends. Its alias name of Boy Bait comes from a 15-year-old girl from Chicago named Renny Powell who, in 1954, submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men. Try making this cake for your next Sunday Brunch get together or any Sunday morning, for that matter.
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 1/2 cup milk
- 2 cups fresh blueberries (frozen may be used but do not defrost)
- Make the Streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips or cut it in with two knives or a pastry cutter until it reaches a crumbly state. Refrigerate until ready to use.
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
- This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
Take your grilled cheese sandwich to the next level with this wonderful variation of a traditional favorite. We like this recipe from Amanda k. by the Bay because it uses fresh in-season blueberries and mozzarella (or even goat cheese), along with argula–all of which can be purchased at Colchester Neighborhood Farm. Use the leftover blueberry syrup to make a blueberry lemonade, to round out the perfect summer lunch.
Balsamic Blueberry Grilled Cheese Sandwich
2 slices of bread (I used sourdough)
Plenty of white cheese (I used Havarti, but lots of different cheeses would be good! Mozzarella, Monterey, Swiss, or Sharp White Cheddar would be yummy. I have been meaning to try goat cheese!)
Fresh spinach or arugala
1/2 cups fresh or frozen blueberries
1 tbs balsamic vinegar
1 1/2 tbs. brown sugar
1. In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Save the syrup for cocktails, pancakes or both!
2. Spread blueberries onto a piece of bread, top with cheese, some spinach, then more cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread and toast. Enjoy!