Blueberry Boy Bait

Blueberry Boy Bait

145

"Delicious coffeecake. Similar to a blueberry buckle yet has its own unique twist. Recipe dates back to the 1920's. Fresh, frozen or canned blueberries may be used, but be sure to drain them first."

Ingredients

1 h 10 m servings 350 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
  3. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
  4. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.
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Reviews

145
  1. 174 Ratings

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I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and coul...

This one is headed for the Allrecipes Hall of Fame!!! This was so good. It was easy, didn't have any complicated ingredients (I had everything in my kitchen and it's not even that well stocked a...

This was excellent. Next time I will try a little cinnamon in the 3/4C. saved topping. Maybe a few more berries.

Yummy! I added 1 tsp. vanilla to the batter, plus 1 tsp. of cinnamon to the topping. Also used 2 c. of blueberries. Everyone loved it.

This was wonderful. My family made me make it twice in one weekend!!!!

You would think it's too hot to be running the oven in Phoenix in July, but for this recipe it was worth it. Take advantage of the short blueberry season for this, no matter how hot it is outsi...

It was really good and not too sweet! Very easy to make too! Definitely a keeper!

This recipe is fabulous! I did add 1 teaspoon of vanilla to the cake and cinnamon to the topping. As suggested by others, I increased the blueberries to 2 cups. I used frozen blueberries that...

This was great!! It was very moist & delicious. The only problem I had was that the topping was absorbed when the cake puffed up. But it was still great though. Thanks for the recipe.