I forgot about this cake. Gave the recipe to my sis-in-law years ago – and thank goodness she held onto it. I have no idea where it originated…or where the name boy bait comes from, but I can say that it is delicious! The cake is light and fluffy, filled with fruity, sweet berries and bursts with flavor. The light cinnamon topping adds a crisp tasty texture to the cake – which is a nice contrast to the soft and super moist interior. This tastes like a juicy muffin in cake form. My kids absolutely love it. Andy is always asking for a good blueberry muffin (which I cannot seem to make!) but this fit the bill. Their friend Lauren’s wants it for her birthday cake. She ate it for dessert last night and breakfast this AM. I added raspberries to the recipe which tend to break down faster than the blueberries – so if you don’t plan to gobble it up immediately, then just stick to blueberries. Also, I pack mine with berries – so go lighter if you prefer more cake and less fruit. This is truly lovely for brunch. But good for dessert, or afternoon. And yes, scrumptious with that vanilla ice cream. Enjoy-
berry boy bait:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks butter, room temp
1/2 cup sugar
3/4 brown sugar
3 large eggs
1 cup whole milk
1 teaspoon vanilla
2-3 cups blueberries and raspberries
1 1/4 cup mixed blueberries and raspberries
1/4 cup sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease or spray a 9×13 baking pan or pyrex pan.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
On medium high speed with paddle attachment of electric mixer – or hand held beaters, beat butter and white sugar until light and fluffy. About 4-5 minutes. Add the brown sugar and beat well for another 2 minutes.
Reduce speed to medium and beat in the eggs, one at a time. Scrape, mix and scrape again.
Pour the vanilla into the milk. On lowest speed mix in 1/3 of the flour mixture, then add half the milk, and continue – slowly adding a third of the dry alternating with the wet — finishing with the dry ingredients.
Remove from mixer and carefully fold in berries. Pour batter into prepped pan and then scatter the extra “topping” berries all over the top.
Mix together the “topping” sugar and cinnamon – and sprinkle evenly over the berries and batter.
Bake for about 43-48 minutes – checking often as it gets close to the end. The beauty is the moistness so try not to overcook. This is delicious warm (although it falls apart) and also good at room temp. Yum. Enjoy-Pin It