My Goodness! It is July already. I’ll post some very delicious recipes this week that are perfect for the 4th of July Holiday. Since Blueberries are in season, it is the perfect time to make Blueberry Boy Bait Cake. I assure you, this cake is perfect as a dessert served warm with vanilla ice cream or as a morning coffee cake. This recipe dates back to the 1920’s (according to my grandmother’s handwritten notes). Let’s give it a whirl, shall we?
2 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
2 egg yolks
1 cup milk
2 egg whites
1 cup blueberries (you can use fresh or frozen, but thaw and drain if you use frozen). I also like to double the amount to 2 cups of berries. It just looks prettier and you can never have enough berries in my book.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.