Classic Blueberry Boy Bait
Blueberry Boy Bait cake is more than just a cute title — it’s tender, rich with blueberries, and sprinkled with just the right amount of cinnamon-sugar magic. It’s the kind of dessert that smells like home and tastes like summer. And when I need a treat that feels like a warm hug or a guaranteed crowd-pleaser, this is the recipe I turn to.
This crowd-pleasing blueberry dessert is packed with the flavors of summer. Maybe it won’t actually lure in boys (or maybe it will—who am I to judge?), but I can promise it’ll have everyone coming back for seconds.
Ingredients
Graham Cracker Cake
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Unsalted butter – I often cook with salted butter. If you use salted butter in this recipe, don’t add the table salt.
- Granulated sugar
- Eggs
- Vanilla extract
- Whole buttermilk
- Blueberries
Topping
- Granulated sugar
- Ground cinnamon
How To Make Blueberry Boy Bait
- Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Whisk together the flour, baking powder, salt, and baking soda in a medium bowl.
- Cream the butter and sugar in a large bowl using an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Mix the dry ingredients and buttermilk into the butter mixture in alternating additions, beginning and ending with the flour mixture. Keep the mixer on low speed.
- Fold in the blueberries gently to avoid breaking them.
- Spread the batter evenly in the prepared pan and smooth the top.
- Combine the topping ingredients in a small bowl, then sprinkle the cinnamon sugar evenly over the batter.
- Bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes. Use the parchment to lift it out and transfer to a wire rack to finish cooling.
Step-By-Step Process
Sprinkle the cinnamon sugar evenly over the batter.
Chef Jenn’s Tips
- Toss blueberries with a little flour before folding them into the batter to keep them from sinking.
- For extra flavor, add lemon zest to the batter.
- Don’t overmix once the flour is added—this keeps the cake tender.
- This recipe works well with frozen blueberries too—no need to thaw first.
Serving Suggestions
Serve a square of Blueberry Boy Bait with a cup of hot coffee or tea for a comforting afternoon snack. It also makes a charming brunch dessert next to eggs, sausage, or a crisp green salad. And if you’re feeling a little indulgent, warm it up and top with a scoop of vanilla ice cream.
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Storage
Store the cooled cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5. To freeze, wrap individual squares in plastic wrap, then place them in a freezer-safe container or zip-top bag. Thaw at room temperature or microwave for 20 seconds before serving.
Blueberry Boy Bait
Ingredients
Graham Cracker Cake
- 1 ½ cups all-purpose flour about 6 1/2 ounces
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter softened – ½ cup of butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup blueberries
Topping
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Whisk together the flour, baking powder, salt, and baking soda in a medium bowl.
- Cream the butter and sugar in a large bowl using an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Mix the dry ingredients and buttermilk into the butter mixture in alternating additions, beginning and ending with the flour mixture. Keep the mixer on low speed.
- Fold in the blueberries gently to avoid breaking them.
- Spread the batter evenly in the prepared pan and smooth the top.
- Combine the topping ingredients in a small bowl, then sprinkle the cinnamon sugar evenly over the batter.
- Bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes. Use the parchment to lift it out and transfer to a wire rack to finish cooling.
Notes
Chef Jenn’s Tips
- Toss blueberries with a little flour before folding them into the batter to keep them from sinking.
- For extra flavor, add lemon zest to the batter.
- Don’t overmix once the flour is added—this keeps the cake tender.
- This recipe works well with frozen blueberries too—no need to thaw first.
