Blueberry Coffee Cake

This soft blueberry espresso cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming impact on boys.

INGREDIENTS FOR THE STREUSEL TOPPING 6 tablespoons packed faded brown sugar 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon floor cinnamon 1/4 teaspoon salt 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks FOR THE CAKE 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 big eggs 1-1/2 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 1/2 cup milk 2 cups recent blueberries (frozen might be used but don't defrost) INSTRUCTIONS Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, blend till no lumps of brown sugar remain. Rub within the butter along with your fingertips till it reaches a crumbly state. Refrigerate till capable to use. Preheat the oven to 375°F and set an oven rack within the center position. Grease a 9-inch sq. pan with butter or nonstick cooking spray. In a medium bowl, whisk collectively the flour, baking powder and salt. Set aside. In the bowl of an electrical mixer, beat the butter and granulated sugar till creamy, about 2 minutes. Add the eggs one at a time, scraping down the facets of the bowl and beating properly after every addition. Beat within the vanilla extract and lemon zest. Gradually upload the flour mixture, alternating with the milk, beating on low velocity to combine. Add the berries to the batter and fold gently with a spatula till flippantly distributed. Do now not over-mix. Transfer the batter to the keen pan and unfold evenly. Sprinkle the streusel topping flippantly over the batter. Bake for 40 to 45 minutes, till golden brown round the rims and a cake tester comes out clean. Let cool within the pan on a rack for about 20 minutes, then serve proper from the pan. This cake is finest served at the day it's made. Leftovers will hold properly for just a couple of days wrapped in foil and saved at room temperature. Freezer-Friendly Instructions: The cake might be frozen for as much as 3 months. After it's totally cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or region it in heavy-duty freezer bag. Thaw overnight at the countertop earlier than serving. NUTRITION INFORMATION Per serving (16 servings) Serving size:1 piece Calories:223 Fat:10 g Saturated fat:6 g Carbohydrates:31 g Sugar:15 g Fiber:1 g Protein:3 g Sodium:169 mg Cholesterol:47 mg

This old school blueberry espresso cake comes with a darling title and story. In 1954, a 15-year-old lady from Chicago named Renny Powell submitted a blueberry espresso cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took moment region within the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming impact on younger men.

Tender, simple to make, and choked with berries, boy bait has been normal ever since. My model is up to date with lemon zest to counterpoint the style of the blueberries and a crunchy cinnamon streusel topping. You genuinely don’t have to be a teenage boy to get pleasure from it, but I can attest that this 14-year-old loves it — so perhaps Renny was onto anything .

HOW TO MAKE BLUEBERRY COFFEE CAKE
To begin, make the streusel topping by way of means of combining the brown sugar, flour, cinnamon, and salt in a small bowl.

Using your fingers, blend till no lumps of brown sugar remain, then upload the chilly butter.

Rub within the butter along with your fingertips till the combination reaches a crumbly state. Refrigerate till capable to use.

Next, whisk collectively the flour, baking powder and salt. Set aside.

In the bowl of an electrical mixer, beat the butter and granulated sugar till creamy, about 2 minutes.

Add the eggs one at a time, scraping down the facets of the bowl and beating properly after every addition.

Beat within the vanilla extract and lemon zest.

Gradually upload the flour mixture, alternating with the milk, beating on low velocity to combine.

The batter will probably be fairly thick.

Add the berries to the batter.

Fold gently with a spatula till flippantly distributed. Do now not over-mix.

Transfer the batter to the keen pan and unfold evenly.

Sprinkle the streusel topping flippantly over the batter.

Bake for 40 to 45 minutes, till golden brown round the rims and a cake tester comes out clean.

Let cool within the pan on a rack for about 20 minutes, then serve proper from the pan. Enjoy!

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Blueberry Coffee Cake (AKA Blueberry Boy Bait)
This soft blueberry espresso cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming impact on boys.

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