Blueberry Boy Bait

Blueberry Boy Bait cooling in its pan

Yes, another buttermilk cake full of the bounty of summer fruit. Another unfrosted cake, at that (and there may be another next week!). And this one, too, is exceedingly delicious. I don’t know that it beats the Raspberry Buttermilk Cake (though the batter is quite similar), but it’s certainly worth baking. The cinnamon in the topping of this one made the entire house smell lickable for a solid two hours, even after it was well into the cooling stage. The crumb is tender and lovely, the berries really shine against the mild batter, and the whole thing is really pretty simple to boot.

And the name. Really. Could I resist baking something with a name this ridiculous? No, I could not. Perhaps I’ll update this post later with an assessment of its accuracy.

Blueberry Boy Bait, adapted only the smallest bit from Smitten Kitchen

Cake:
2 c. plus 1 tsp. all-purpose flour, separated
1 Tbsp. baking powder
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 c. packed brown sugar
1/2 c. granulated sugar
3 eggs
1 tsp. vanilla
1 c. buttermilk
1/2 c. blueberries

Topping:
1/2 c. blueberries
1/4 c. granulated sugar (vanilla sugar if you have it)
1/2 tsp. cinnamon

Preheat oven to 350F and grease and flour a 9×13 pan. Set aside.

Whisk 2 cups flour, baking powder and salt together in a small bowl. Set aside.

Cream the butter and sugars together in a medium bowl for a few minutes, until it’s little fluffy bits. I use a hand mixer for these things, since I don’t have a stand mixer (I do occasionally go to Target and look at them admiringly) but a stand mixer does work a bit better. Once it’s all fluffy (scrape the bowl down a couple times), add the eggs one at a time, incorporating each thoroughly and scraping the bowl again before moving to the next. Add the vanilla with the last egg. Scrape the bowl again before adding a third of the flour mixture; beat on low to mix it in, then add half the buttermilk and beat on low, then more flour, then buttermilk, and flour one last time. Once everything’s all lovely and mixed and pale, toss the blueberries with the remaining teaspoon of flour and stir them in carefully.

Spread the batter in the prepared pan. Scatter the other half-cup of blueberries on top. Mix the sugar and cinnamon in a small bowl, then sprinkle that over the batter and blueberries — it will look like too much, but it isn’t, really. Just keep sprinkling!

Bake on the center rack of the oven for 40-55 minutes, or until a toothpick inserted in the center comes out clean (or only with small cake crumbs on it — you want to avoid batter). Let it cool in the pan for 20 minutes, then turn it out onto a cutting board or platter. Let it cool some more and cut into generous squares. Try not to eat them all.

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~ by iliadawry on 10 July 2012.

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