Even though we still have two gelatin winners to announce, I thought we could take a break to celebrate something that is almost as good as gelatin.



Since it is blueberry season here in Michigan and I’ve been DYING to make Blueberry Boy Bait forever, I thought I would give it a whirl this week. This dessert, though a total vintage dessert dating back to Pillsbury’s 1954 Bake-Off, has been pretty much been done, done and redone. Cook’s Country even has a version of it. But I still couldn’t resist testing it out.

You know, just to be sure.

Here is the original recipe from the 1954 Bake-Off:


Sift together:
2 cups flour
1 1/2 cups sugar

Cut in:
2/3 cup butter or margarine until particles are the size of small peas. Measure 3/4 cup of this mixture and reserve for crumb topping.
Add to remaining mixture:
2 tsps. double-acting baking powder
1 tsp. salt
2 unbeaten egg yolks
1 cup milk
Beat for 3 minutes with electric mixer at low speed.


2 egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread into well-greased and lightly floured 12″x8″x2″ pan.

1 cup drained blueberries (fresh, canned, or frozen) over batter. Sprinkle with reserved 3/4 cup crumb mixture.

Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve cold with whipped cream as a dessert, or warm as a coffee cake.


And here is a variation of the recipe from Cook’s Country, which I ended up using. They included it with their cookbook America’s Best Lost Recipes.  I have had my eye on their version for a while, so I decided to give it a try.

5.0 from 2 reviews
Blueberry Boy Bait
Recipe type: Dessert
  • 2 cups plus 1 tsp AP flour
  • 1 T baking powder
  • 1 tsp salt
  • 12 T unsalted butter (or shortening)
  • ¾ packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup buttermilk (or whole milk)
  • 1 c cup blueberries
  • Topping
  • 1 cup blueberries
  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon
  1. Preheat oven to 350 degrees. Grease a 13x9 baking pan.
  2. Combine 2 cups flour, baking powder and salt in a bowl. With an electric mixer, mix butter and sugars until fluffy. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in flour mixture alternately with milk in two batches until incorporated. Toss blueberries with remaining flour and gently fold into batter. Pour into prepared pan.
  3. Scatter extra blueberries on batter. Combine sugar with cinnamon and sprinkle over batter.
  4. Bake cake until toothpick inserted in center comes out clean, 45 to 50 mins.



And, as expected, it was totally amazing!

The Verdict: Fantastic! Going to be putting this one into permanent rotation in our house.


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