After spotting this recipe on one of my favorite foodie blogs, Smitten Kitchen, I couldn’t resist blogging about it. It’s pretty easy to understand why… Behold: Blueberry Boy Bait.

Rumor has it, this treat was blessed with it’s great name back in 1954 when a young girl stole the show in a junior Pillsbury Bake-Off after announcing her treat was named for the effect it had on boys. Cute, right?

You’d think Boy Bait would consist of a top sirloin and some seriously creamy mashed potatoes–but you would be wrong. After putting this recipe to the test, I was pleasantly surprised to find the name yielded said results. It’s buttery and rich. And it was consumed in just a few (male) sittings. This Blueberry Boy Bait is a surefire crowd pleaser.

If you’re interested in whipping up some serious man magnet yums, check out the recipe below (this will serve 12, generously):

Cake Ingredients

  • 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 whole milk
  • 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping Ingredients

  • 1/2 cup blueberries, fresh or frozen (do not defrost)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
  • For the cake : Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, 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 baking!

XO Lauren

Source: CooksCountry