This is an old-age recipe for blueberry coffeecake. It has its own story. In the year 1954, a 15-year-old girl from Chicago with the name, Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury one lakh dollars recipe and baking contest. The girl then secured second place in the junior division for her blueberry coffee cake recipe. This recipe was named boy bait as this cake was accused of a habit-forming effect on young men.Blueberry coffee cake is easy to make and is jam-packed with blueberries. This cake which is also known as the boy bait had been popular ever since that time.
Preparation time-20 minutes
Cooking time- one hour
Total time- one hour 20 minutes
Yield- one Bundt cake
Two cups all-purpose flour
Half Cup butter
Two teaspoon baking powder
One teaspoon ground cinnamon
Three-fourth cup all-purpose flour
One Cup Brown sugar
Half teaspoon salt
One cup white sugar
One teaspoon vanilla extract
Half Cup milk
One cup of fresh blueberries
One- fourth cup confectioners sugar for dusting
Preheat the oven to about 350 degrees F.
Grease the bundt cake pan well with the butter.
Make the topping mix by mixing one cup brown sugar, two-third cup all-purpose flour, and cinnamon in a bowl. Cut in one-half cup of butter. You have to prepare the topping mixture crumbly. Keep it aside
Beat half cup butter in a bowl until it’s creamy. Add one cup of white sugar and beat till it becomes fluffy. Beat in one egg in the mixture and add vanilla extract.
Whisk two cups of all-purpose flour, baking powder, and salt in it. Add milk to the creamed mixture in batches beating it after every adding each batch.
Pour half of the batter into the prepared cake bundt. Cover it with blueberries and add the remaining batter by tablespoons. Cover it with the topping.
Bake the blueberry coffee cake at 350 degrees F for around 60 minutes until it’s golden brown. Remove the cake out of the microwave and let it cool. Dish it out onto a plate after the cake has cooled. Now dust the cake with the confectioners’ sugar.
Per serving- 401 calories
Protein – 4 gram
Carbohydrate – 61.1 gram
Fat- 16.3 gram
Cholesterol – 57 milligram
Sodium – 303 milligram
This cake is a quick snack along with a coffee. It is a good option for one in a hurry. You can always go for making modifications in the recipe such as, you can use buttermilk instead of milk and increase the number of blueberries or you can sprinkle some of the toppings over the blueberry layer. This cake is very delicious to eat. This cake can also be frozen for up to three months.