Blueberry Coffee Cake (aka Boy Bait)

My version is updated with lemon zest to complement the flavor of the blueberries. (Courtesy of Jennifer Segal)

View the print-ready version of this recipe.

This old-fashioned blueberry coffee cake comes with a darling name and story. In 1954, a 15-year-old girl from Chicago named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men.

Tender, easy to make, and jam-packed with berries, boy bait has been popular ever since. My version is updated with lemon zest to complement the flavor of the blueberries and a crunchy cinnamon streusel topping. You certainly don’t need to be a teenage boy to enjoy it, but I can attest that this 14-year-old loves it—so maybe Renny was onto something?

(Courtesy of Jennifer Segal)

What You’ll Need To Make Blueberry Coffee Cake

(Courtesy of Jennifer Segal)

Fresh blueberries are ideal for this coffee cake, but frozen will work, too. If you’re using frozen berries, stir them into the batter without thawing, otherwise they’ll turn the batter purple. If you have extra blueberries on hand, or find them on sale at the market, you might also enjoy my blueberry pancakes, blueberry cobbler, or lemon blueberry pound cake—all family favorites!

How To Make Blueberry Coffee Cake

To begin, make the streusel topping by combining the brown sugar, flour, cinnamon, and salt in a small bowl.

(Courtesy of Jennifer Segal)

Using your fingers, mix until no lumps of brown sugar remain, then add the cold butter.

(Courtesy of Jennifer Segal)

Rub in the butter with your fingertips until the mixture reaches a crumbly state. Refrigerate until ready to use.

(Courtesy of Jennifer Segal)

Next, whisk together the flour, baking powder and salt. Set aside.

(Courtesy of Jennifer Segal)

In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes.

(Courtesy of Jennifer Segal)

Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

(Courtesy of Jennifer Segal)

Beat in the vanilla extract and lemon zest.

(Courtesy of Jennifer Segal)

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.

(Courtesy of Jennifer Segal)

The batter will be quite thick.

(Courtesy of Jennifer Segal)

Add the berries to the batter.

(Courtesy of Jennifer Segal)

Fold gently with a spatula until evenly distributed. Do not over-mix.

(Courtesy of Jennifer Segal)

Transfer the batter to the prepared pan and spread evenly.

(Courtesy of Jennifer Segal)

Sprinkle the streusel topping evenly over the batter.

(Courtesy of Jennifer Segal)

Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean.

(Courtesy of Jennifer Segal)

Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. Enjoy!

Blueberry Coffee Cake (AKA Blueberry Boy Bait)

Servings: 12 to 16 Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 1 Hour 10 Minutes

Ingredients

For the Streusel Topping

• 6 tablespoons packed light brown sugar
• ½ cup all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, cold, cut into ½-inch chunks

For the Cake

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon
• ½ cup milk
• 2 cups fresh blueberries (frozen may be used but do not defrost)

Instructions

1. Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.

2. Preheat the oven to 375 F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.

3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.

5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Per serving (16 servings)

Serving size: 1 piece

Calories: 223, Fat: 10 g, Saturated fat: 6 g, Carbohydrates: 31 g, Sugar: 15 g, Fiber: 1 g, Protein: 3 g, Sodium: 169 mg, Cholesterol: 47 mg

This article was originally published on OnceUponaChef.com. Follow on Instagram