Despite the rather sexist/silly name of this coffee cake, it is a super tasty way to celebrate National Blueberry Month. I did a take on the version by Cook’s Country, substituting some coconut oil for the butter and mixed berries for the blueberries.

Blueberry Boy Bait

Cake

• 2 cups flour plus 1 teaspoon
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup coconut oil
• 3/4 cup brown sugr
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1/2 cup berries, fresh or frozen*

Topping

• 1/2 cup berries, fresh or frozen*
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

*do not thaw frozen berries

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 x 13-inch baking pan
2. Whisk together 2 cups flour, baking powder, and salt in medium bowl. With electric mixer, beat butter, coconut oil, and sugars on medium-high speed until fluffy. Add eggs, one at a time, until just incorporated. Reduce speed to medium and alternate dry ingredients and mix until incorporated.
3. Toss berries with remaining flour. Using rubber spatula, gently fold into batter. Spread into prepared pan.
4. Scatter berries over top of batter. Combine sugar and cinnamon in a small bowl and then sprinkle mixture over batter.
5. Bake until toothpick inserted in center of cake comes out clean, about 45 to 50 minutes.
6. Cool in pan 20 minutes, then turn out and pace on serving patter (topping side up)
7. Serve warm or at room temperature.

Bon appetit!

Debra