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
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 x 13-inch baking pan
- 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.
- Toss berries with remaining flour. Using rubber spatula, gently fold into batter. Spread into prepared pan.
- Scatter berries over top of batter. Combine sugar and cinnamon in a small bowl and then sprinkle mixture over batter.
- Bake until toothpick inserted in center of cake comes out clean, about 45 to 50 minutes.
- Cool in pan 20 minutes, then turn out and pace on serving patter (topping side up)
- Serve warm or at room temperature.
Bon appetit!
Debra
