sweet sundays ~ blueberry boy bait

Doesn't the name just want to make you giggle. Blueberry Boy Bait...I know in my house it has done it's job. My honey LOVES blueberries. Loves them. So when I came across this recipe in my America's Test Kitchen Family Baking Book, I stopped for a moment and then kept flipping. I searched for another ten minutes for something that spoke to my honey's blueberry heart and kept coming back to this recipe. You have to admit the title is catchy. 

It turned out really well. The top has a sweet crunch and the coffee cake is moist and light. Of course blueberries are the star of this dish. They add a sweet layer of flavor that just screams summer. Add a steaming cup of coffee and a hard boiled egg and breakfast is served. Lovely.

Celebrate the Feast!
Blueberry Boy Bait
Adapted from America's Test Kitchen Family Baking Book

Serves 12, generously

1 cup plus 1 teaspoon all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

1 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)