|This baby boy is unconcerned with gender stereotypes. Also, FYI for the lady dogs, his ideal bait would definitely be meat-flavored.|
Of course, there is a cute story behind blueberry "boy bait":
"In 1954 a 15-year-old Chicago teen named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (precursor to today's Pillsbury Bake-Off). Renny took second place in the youth division for her creation, named in honor of its powers with the opposite sex. The recipe has been in circulation for nearly 60 years now, including here on YankeeMagazine.com, where our adaptation is one of the most popular recipes in our archive."
Blueberry-Chocolate Boy Bait
Slightly adapted from the Smitten Kitchen
2 cups white flour
1 tbsp baking powder
1 tsp salt
3/4 cup brown sugar
1/4 cup white sugar
16 tbsp unsalted butter (2 sticks), softened
1 cup milk (I used 2% but whole milk or even buttermilk would be the all-out way to go)
1 tsp pure vanilla extract
3/4 cup fresh blueberries + 1 tbsp flour
1/3 cup chocolate chips
To sprinkle on top:
1/2 cup blueberries
1 tbsp white sugar
1 tbsp Turbinado sugar
1 tsp cinnamon
- Preheat oven to 350, with one rack in the middle. Grease & flour a 9x13 baking dish.
- Combine the flour, baking powder and salt and set aside.
- Wash and dry the blueberries. Mix them with 1 tbsp of flour. (This keeps them "in place" scattered in the cake rather than sinking to the bottom. I always do this with blueberry zucchini bread, too.)
- Cream the sugars and butter for a couple minutes. Then add the eggs one at at time until incorporated. Alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture until everything is combined. Mix in the vanilla and then gently fold in the flour-coated blueberries and chocolate chips with a spatula or wooden spoon.
- Spread in the prepared baking dish. Scatter the topping blueberries on top. Shake up a mixture of the white sugar, Turbinado sugar and cinnamon and then evenly sprinkle that on top.
- Back for 45-50 minutes or until a toothpick comes out clean. Serve warm or at room temp.