Classic Blueberry Boy Bait
Add Preferred SourceBlueberry 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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
