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Tuesday, May 26, 2015

Blueberry Boy Bait


Another gem from my America's Test Kitchen Cookbook. The story goes that the girl who created this recipe for the Pillsbury Grand National Baking Contest said that teenage boys found this cake irresistible.  I don't make a habit of entertaining teenage boys (ha!), but Bob loved this cake and I still consider him a boy.  Of course, ATK improved upon the original recipe by swapping out shortening and subbing some of the granulated sugar with brown sugar. The result is a moist, simple cake perfect for brunch or an afternoon treat.

Blueberry Boy Bait

Note: if using frozen blueberries, do not let them thaw or they will discolor the batter.

For the cake:
2 cups (10 ounces) plus 1 teaspoon unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
3/4 cup packed (5 1/4 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (see note)

For the topping:
1/2 cup blueberries, fresh or frozen (see note)
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon ground cinnamon

1. Adjust an oven rack to the middle position and heat to 350F.  Grease and flour a 13 x 9-inch baking pan.

2. Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl. With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes.

3. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in 1/2 cup of the milk. Beat in half of the remaining flour mixture, then the remaining 1/2 cup milk and finally the remaining flour mixture.

4. Toss the blueberries in a small bowl with the remaining 1 teaspoon flour. Using a rubber spatula, gently fold the blueberries into the batter. Spread the batter into the prepared pan.

5. For the topping, scatter the blueberries over the top of the batter.


6. Stir the sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up). Serve warm or at room temperature.  The cake can be stored in an airtight container at room temperature for up to 3 days.



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