Blueberry Boy Bait

For some reason, I always find it hard to decide what to make for breakfast.  I've been getting better and trying out lots of new recipes for scones, muffins, waffles and omelettes, but I still feel like Matt and I often eat the same breakfast foods over and over again.  So, I was really excited for the Breakfast recipe swap hosted by a Taste of Home Cooking. 

I was given this wonderful recipe from Life and Kitchen for Blueberry Boy Bait.  I think the story of how this breakfast (that really is indulgent enough to be a dessert as well) really is worth sharing.  Apparently, a teenaged girl entered this cake into the Pillsbury Bake Off in 1954, won second place, and stole the show. It really could just be called blueberry cake, but that's not as much fun as blueberry boy bait!

I have to say that both Matt and I were overly impressed with the way this cake turned out-it was way better than we expected it to be!  It was so moist, perfectly sweet from the blueberries and had a nice hint of spice coming through from the cinnamon.  This is not a boring blueberry cake! I will definitely be serving this for breakfast (and snacking) again!

Blueberry Boy Bait
For the cake:
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher 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)
Cooking spray

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

Adjust an oven rack to the middle position and heat oven to 350 degrees. Coat a 13 by 9-inch baking pan with cooking spray.

Whisk two cups flour, baking powder, and salt together in medium bowl. With an 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 a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes.  If desired, 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.)