I originally read about this recipe over at Smitten Kitchen, back when we were in the middle of wintry weather, and now that we're hitting our strides with the summery stuff, I thought it was time to give this a go - it's got such a cute name! I ended up with frozen blueberries, because last weekend the fresh blueberries weren't yet at best bang for buck kind of prices.
Blueberry Boy Bait
Adapted from recipe at Smitten Kitchen
Preheat oven to 175°C. Line a 33x23x3cm (13 x 9 in) baking tray with baking paper.
Sift flour, baking powder and salt into a bowl and set aside.
Cream butter, brown sugar, and white sugar until light and fluffy. Add eggs, one at a time, making sure each is well incorporated before adding the next one.
Alternately add flour mixture and milk to batter, and mix to just combine. Fold in frozen blueberries. Spoon batter into prepared baking tray, and spread it out to cover the base. For the topping, toss blueberries in cinnamon sugar and scatter blueberries and leftover cinnamon sugar over the top of the batter.
Bake for about 30 minutes, or until cake tests clean. Leave to cool in tin for about 15-20 minutes, then lift it out of the tray onto a cooling rack.
Theroetically this serves 12, we'll see how we go with that, hey? (:
* I think this would work with 200g butter, or even less, 2 sticks of butter is about 225g, but seeing as my guesstimating got to 215g I left it as is.
** I went with table sugar over caster sugar this time - no particular reason!
*** salt was reduced from 1 teaspoon down to half
**** 100g of frozen blueberries is a bit more than half a cup, but I like nice round numbers?
Adapted from recipe at Smitten Kitchen
- 215g unsalted butter, softened *
- 150g (3/4 cup, packed) brown sugar
- 100g (1/2 cup) white sugar **
- 3 eggs
- 300g (2 cups) plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt ***
- 250ml (1 cup) milk
- 100g (1/2 cup) frozen blueberries ****
- 40g cinnamon sugar (8:1 caster sugar to ground cinnamon)
- 100g (1/2 cup) frozen blueberries
Preheat oven to 175°C. Line a 33x23x3cm (13 x 9 in) baking tray with baking paper.
Sift flour, baking powder and salt into a bowl and set aside.
Cream butter, brown sugar, and white sugar until light and fluffy. Add eggs, one at a time, making sure each is well incorporated before adding the next one.
Alternately add flour mixture and milk to batter, and mix to just combine. Fold in frozen blueberries. Spoon batter into prepared baking tray, and spread it out to cover the base. For the topping, toss blueberries in cinnamon sugar and scatter blueberries and leftover cinnamon sugar over the top of the batter.
Bake for about 30 minutes, or until cake tests clean. Leave to cool in tin for about 15-20 minutes, then lift it out of the tray onto a cooling rack.
Theroetically this serves 12, we'll see how we go with that, hey? (:
* I think this would work with 200g butter, or even less, 2 sticks of butter is about 225g, but seeing as my guesstimating got to 215g I left it as is.
** I went with table sugar over caster sugar this time - no particular reason!
*** salt was reduced from 1 teaspoon down to half
**** 100g of frozen blueberries is a bit more than half a cup, but I like nice round numbers?
Hey, thanks for the recipe - I tried it out this weekend as it looked so tasty! I think I overbaked it by a couple of minutes so its a tiny bit darker/firmer than it needs to be but still tastes fine.
I'd be tempted to make it with a few more blueberries perhaps. I chopped it into tiny tiny squares and some of them missed out on a berry!
Its one I will definitely bake again. Keep 'em coming!