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nosh friday: blueberry boy bait

July 2, 2010

The title drew you in, didn’t it? (Even baited you, one might say? Bwhaha.) Well, I admit, that’s why I tried this Smitten Kitchen recipe in the first place — I was intrigued. I’m not necessarily in the market to bait me a man, but I figured if it’s good enough to win lads’ hearts, it must be tasty. And I’m always in the market for tasty.

(**Note: To anyone looking for the balsamic strawberry jam recipe I promised to post “soon”, I wasn’t sure if I should, since strawberry season is basically done. And I will NOT, I repeat, NOT allow you to make jam with those watery, steroid strawberries in the market. I will personally break down your door and dump it in the garbage. On that overly dramatic note, if you’d still like the recipe, let me know and I will pass it along to you.)

Onto the blueberries at hand! Blueberry season is juuuuust barely starting and it’s a good thing — because I plan on making this cake again…and again. It’s soft and buttery and the light, crumbly, crunchy layer of cinnamon sugar on top is just the thing to make this something that feasibly could kick-start a romance. I served this to a group full of guys on Tuesday night and they all seemed very happy. Perhaps that’s why they kept laughing at my jokes; it was the cake. (Let’s face it, I am not as funny as this cake is delicious. It’s just the cold, hard truth.)

Blueberry Boy Bait
From Smitten Kitchen

Serves many people (I cut mine into 20 small squares, which seemed to be just right)

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 buttermilk
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

Preheat the oven to 350 degrees and grease a 9 x 13 pan.

Whisk two cups of flour, the baking powder and salt together in a medium bowl and set aside. Beat the butter and sugars in a mixer for about two minutes, until fluffy. Add the eggs one at a time, beat thoroughly between each addition and scraping down the sides of the bowl.

Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of buttermilk. Beat in half of remaining flour mixture, then remaining buttermilk, 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.)

Happy boy baiting! If you have any particularly romantic outcomes from this cake, do share. 🙂

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2 Comments leave one →
  1. Debbie Jones permalink
    July 2, 2010 3:47 pm

    Oooh, I can’t wait to try this. You inspire me Caroline! One question I have, which will probably show my ignorance when it comes to baking, is that it says to “turn out and place on serving platter (topping side up).” Does that mean take it out of the pan and flip it back over? It seems like that would be hard to do. I think I will leave mine in the pan.

    Also, I would still like that coffee cake recipe you served Tuesday at Denny’s party. That was very yummy!

    Thanks and I appreciate you providing us with these yummy sounding recipes!

  2. Caroline permalink*
    July 2, 2010 4:10 pm

    @ Debbie!

    When you turn out a cake, you can place a cooling rack on top of the pan, and flip it so the topping side is down. Then, place your serving platter on top of that and flip it again, so that the topping side is up. It is a little fussy if you’re perfectly happy leaving it in the pan, which is what I did, because I had to transport mine.

    I’m so glad you liked the coffee cake! Here is the recipe: http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/

    ENJOY! 🙂

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