Blueberry Cake

The actual name of this delicious blueberry cake is "Blueberry Boy Bait," but that sounds sort of ridiculous, even though when I made it last summer and fed it to two boys, one of them totally started dating me...even though he was going to anyway. Regardless, this blueberry cake is delicious, and since there're blueberries in it (antioxidants! vitamins! health!) you can completely justify having it for breakfast, as I did this morning.

I got the recipe from Smitten Kitchen (I swear she's going to sue me one of these days) and didn't really do much to change it because it's perfect the way it is. Apparently she adapted it from Cook's Country (okay, so no suage from this recipe at least). Okay, now go make it.

Blueberry Boy Bait Cake

from Smitten Kitchen/ Cook's Country

2 cups plus 1 teaspoon all-purpose flour plus 1 teaspoon (The 1t is for the blueberries later)

1 tablespoon baking powder

1 teaspoon table salt

16 tablespoons unsalted butter (2 sticks), softened Just a reminder kids-- you should probably never completely melt your butter unless the recipe says to do so. The consistency is much better if it's merely softened.

3/4 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 cup whole milk Smitten used buttermilk, and so did I because it makes it seem fancier and tastier.

1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

I might blame it on the fact that I'm terrible at math, but I really just wanted more blueberry-ness in the cake, so instead of 1/2 cup I used a whole...six ounces instead of half a cup for both the cake and the topping. Go on and laugh now, I bet they're the same, aren't they?*

Topping

*1/2 cup blueberries, fresh or frozen (do not defrost)

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. I thought I had my 13x9" pan with me, but I didn't, and didn't find that out until I had already made the batter. A request to the above-mentioned boy yielded no results, so I had to run next door and dramatically ask my neighbors if they had a pan, which luckily they did. I rewarded them with some cake.

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. 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 toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then 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.) But you'll probably eat it all by then. Probably.