Wednesday, September 7, 2011

NomNom: Blueberry Boy Bait

Whenever I'm cooking or baking something it usually stems either from a craving or a picture I come across that inspires me to make just that. In this case, the latter happened. I was in my usual, "I feel like baking something" mood and with the weather being rainy and dismal, I wanted to eat something cake-y.  Hmm not sure how cake correlates with rainy weather but that's just my nonsensical food logic *shrug* I came across the recipe and thought this was perfect because it incorporates blueberries which I love AND my craving for cake would be satisfied. Score!
Blueberries aren't in season anymore so I used frozen ones but it still turned out warm and buttery with just the right amount of sweetness. 

Gently fold in the blueberries

Showering the cake with more blueberries
What is it about having something baking in the oven, waiting to be eaten on rainy days like this...or any day for that matter.
If anything, you should make this recipe just from the name alone because I assure you friends, it definitely does the job;) Enjoy!

Blueberry Boy Bait (serves 12, adapted from smittenkitchen)
2 cups plus 1 teaspoon all-purpose 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
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

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

1. Heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
2. 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.
3. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries.
4. Spread batter into prepared pan.
5. 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.
6. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.

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