Saturday, July 16, 2011

Blueberry Boy Bait

I may have mentioned it before, but my little daughter is a sugar-freak.  I mean, she and sugar literally gravitate toward each other.  Always have.  Sometimes using sugar as a bribe works to get her to eat at least a couple bites of her dinner.  Sometimes, she hears "treat" and forgets about her dinner altogether and becomes fixated upon dessert.  However, as she is growing up, she sometimes motivates herself....she will eat all her dinner with no word about dessert in hopes that there is dessert at the end when she presents an empty plate.  Here's the problem:  I don't always have a dessert for every dinner.  Fail.  OR I have a dessert, but it is set aside and earmarked for a different purpose (like taking somewhere).  Epic fail.  She doesn't understand how a perfectly good dessert sitting on the counter is inaccessible to her when she has eaten all her "eats."  Poor girl.

Such is the story behind this dessert.  At least, that is my version of the story.  The original version went something like a couple of girls, a baking contest, and a cake so delicious that it lured the boys in.  Hence, Blueberry Boy Bait.  One bite will do it.  Caught....hook, line, and sinker.

I took this to my church as a contribution to a funeral dinner that the church held after the burial.  It was fun to tell the story behind it.  Afterward, one of the men came up to me and told me he was the bait.  The cake hooked him.  Too funny!!

This is more like a coffeecake than a dessert cake, but since I needed to provide a dessert, I decided to forgo the 9x13 baking dish is lieu of two round cake pans.  I still had a significant amount of blueberry cream cheese frosting left over from the mind-blowing lemon cupcakes.  As I was explaining to my son Bennett my adaptations, he exclaimed, "Oh, like a layer cake, Mom?!"  I'm not gonna heart did a little pitter-patter that my son knows what a layer cake is and how it is different from other cakes!

Blueberry Boy Bait
Source:  Smitten Kitchen

2 cups plus 1 tsp. flour
1 tbl. baking powder
1 tsp. salt
2 sticks unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk
1/2 cup blueberries, fresh or frozen (I used frozen, un-defrosted)

Frosting HERE, optional

1/2 cup blueberries
1/4 cup granulated sugar
1/2 tsp. ground cinnamon

Preheat oven to 350.  Grease and flour 9x13 baking pan (I used 2 8-inch round cake pans).

Whisk together the flour, baking powder, salt in a medium bowl.  Set aside.

In the bowl of a stand mixer, cream together butter and sugars on medium-high speed until fluffy, about 2 minutes.  Add eggs, one at a time, beating until incorporated and scraping down the bowl.  Reduce speed, and alternately add flour mixture and milk, starting and ending with the flour mixture.  Toss blueberries with teaspoon of flour and coat evenly.  With a spatuala, fold in blueberries and spread batter into prepared pan.

In a zip baggie, combine the sugar and cinnamon for the topping.  Scatter remaining blueberries over the top of the batter and sprinkle cinnamon sugar mixture over the top of the batter.

Bake 45-50 minutes, until cake tester inserted in the middle comes out clean and dry.  Cool in pan 20 minutes, then turn out cake onto a serving platter topping side up.  (you can even just leave the cake in the pan if you prefer!)  If you're making a layer cake like I did, let cool completely.  Pipe frosting onto the top of one of the rounds and place the second round on top.  Simply decorate the top with any remaining frosting.  Serve warm or at room temperature.

{for the frosting, I used the leftover frosting from these cupcakes}

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