Blueberry Boy Bait

Okay, so I saw this recipe on another blog, and freaked out because the name was so cool.

I mean, boy bait? Seriously? So I had to make it. It was delicious. Especially with in-season blueberries. Even better if you picked them yourself! I made this using everything vegan, except for the eggs... but I'm gonna wager that it's good any way you make it!

2 cups plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon sea salt

16 tablespoons unsalted butter (2 sticks), softened or vegan margarine (I suggest Earth balance)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs (or egg replacer equivalent)

1 cup whole milk or soy milk

1/2 cup blueberries (I really, really suggest fresh- but if you have to use frozen, either drain them once they defrost, or leave them frozen)

Topping

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

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

For the cake:

Heat oven to 350 degrees.

Grease and flour 13 by 9-inch baking pan.
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 plate, topping side up.

Serve warm or at room temperature.