Blueberry boy bait.

When I first saw the name of this recipe, I was sold. Blueberries? Yum. Boy bait? What does that even mean? I had to try it out. That was over a year ago, and I finally got around to making it. Now, let me be real with you -- there's a lot of butter in this recipe. A whole lot. But butter = deliciousness.
So don't let that deter you. If anything, let it motivate you.

Here goes.

Blueberry boy bait.

adapted (very slightly) from here

Ingredients:

Cake

2 cups plus 1 teaspoon flour
1 tbsp baking powder
1 tsp table salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
3 eggs
1 cup milk 

vanilla
1/2 cup blueberries

Topping
1/2 cup blueberries
1/4 cup sugar
1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees F (175ish C). Grease and flour 13x9 inch baking pan (or two smaller pans if you're like me and forgot you don't actually have a bigger one...) I'd also suggest lining the bottom with parchment paper, just to be safe.

Mix two cups flour, baking powder, and salt in a medium bowl. In a separate, larger bowl, beat butter and sugars on until fluffy. Add eggs one at a time, mixing till just combined. After each egg, make sure to scrape the bowl. 

Butter and sugar: the stuff happiness is made of.

Alternate adding flour mixture and milk, starting and ending with flour, and beating well between additions. Add a splash of vanilla, just because that's always a good idea. 

Coat blueberries in remaining 1 tsp of flour, and gently fold into batter. Then spread batter into prepared pan (or evenly between two pans).

Scatter another 1/2 cup blueberries over top of batter. In a small bowl, combine sugar and cinnamon and sprinkle over batter. Bake until it passes the toothpick test -- about 45 to 50 minutes for 13x9 inch pan. My two smaller pans were done in just over half an hour.  Cool in pan before turning out. Seriously though. Don't be overeager like me and lose a third of your cake because it was too warm and stuck to the pan. (But if you do, just cut it up into bite-sized pieces, and no one will ever know.)

This tastes excellent warm, but it's great at room temperature too. 

Enjoy!