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    Home / Recipes / Baked Goods

    Gluten-Free Blueberry Boy Bait

    Posted On Jun 20, 2013 · Updated On Apr 2, 2018

    Gluten-Free Blueberry Boy Bait

    Gluten-Free Blueberry Cinnamon Coffee Cake Recipe

    Baked GoodsGluten Free Advice + ExpertsRecipes & Techniques by Cooks We Love

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     Blueberry Boy Bait won the Pillsbury Bake Off contest in 1954, and our friend Alison made it deliciously gluten-free. YES.

    Every girl needs an arsenal of recipes to catch the boys. I mean, good looks alone might not be enough to keep them around, right? It’s a well-known fact that the way to a man’s heart is through his stomach–and if you master this recipe, I guarantee you that the boys will come running, and stick around until you shoo them away.

    Okay, okay, I don’t really believe all of that, but from my personal experience, Blueberry Boy Bait does indeed make the boys come running. Especially the hungry teenage variety. Especially if you don’t get around to serving them breakfast until 11 o’clock in the morning.

    But hey, it’s the first day of summer vacation and we all slept in.

    I love a good recipe with a good story, and Blueberry Boy Bait is definitely one of those. Created by a teenager for the Pillsbury Bake Off contest in 1954, this single layer coffeecake, studded throughout with plump, juicy blueberries and topped with a cinnamon-sugar crumb, is sure to please everyone who comes around…not just the boys.

    I’ve made it several times over the years, in summer with freshly-picked blueberries…in winter with frozen ones, and it always turns out amazingly well–even after I transitioned to a gluten-free diet. Use a light and fluffy flour blend like Cup4Cup or the Trader Joe’s Gluten-free Flour Blend  to ensure a tender crumb. (It also works with my own flour blend, but I was out and had to use a backup.)

    It’s blueberry season in California…and the East Coast is probably not far behind. So what are you waiting for?

     

    Gluten-Free Blueberry Boy Bait

    gluten-free blueberry boy bait

    Gluten-Free Blueberry Boy Bait

    Alison Needham
    5 from 1 vote
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 cups plus 1 teaspoon all-purpose gluten-free flour blend
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • ½ teaspoon xanthan gum  omit if your blend contains it
    • 2 sticks of butter softened
    • ¾ cup packed light brown sugar
    • ½ cup granulated sugar
    • 3 large eggs
    • 1 cup whole milk or plant-based milk of choice
    • ½ cup of blueberries

    For the Topping:

    • 1 teaspoon cinnamon
    • ¼ cup granulated sugar
    • ½ cup blueberries

    Instructions
     

    • Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.
    • Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
    • Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
    • Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
    • Toss ½ cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
    • Mix the topping ingredients together and distribute evenly over the top of the batter.
    • Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

    Courtesy: Alison Needham

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    Reader Interactions

    Comments

    1. Melissa says

      July 30, 2013 at 7:34 pm

      I made these exactly per the recipe. The batter seemed very gummy, not as pictured. They came out like lead and were inedible. I was very upset at the waste of expensive ingredients. I used Williams Sonoma C4C flour.

      Reply
      • G-Free Foodie says

        August 02, 2013 at 5:43 pm

        OH! Melissa - the C4C was the culprit - that blend ALREADY CONTAINS Xanthan Gum (is says it on the back of the package, we believe) so when you added more as the recipe required, you got a brick. 🙁

        Reply
    2. Cynthia says

      September 28, 2013 at 2:14 am

      So if I wanted to use the Better batter flour which also contains xanthan gum, I should leave out the extra xanthan in the receipe?

      Reply
      • G-Free Foodie says

        October 08, 2013 at 2:06 am

        That's correct, Cynthia!

        Reply
    3. Sarah says

      September 28, 2013 at 7:48 pm

      Can I use Oat flour?

      Reply
      • G-Free Foodie says

        October 08, 2013 at 2:03 am

        We would recommend using a blend, but you can certainly include Gluten Free Oat Flour!

        Reply
    4. Maggie says

      March 29, 2015 at 10:37 am

      How much butter is two sticks?? Is each stick a half a cup?? I'm going to sub for earth balance because of a dairy allergy.

      Reply
      • G-Free Foodie says

        April 09, 2015 at 7:32 pm

        each stick is a 1/2 cup.

        Reply
    5. MiriBear says

      April 03, 2015 at 6:47 pm

      Maggie, 2 sticks of butter is one cup total.

      Reply
    6. Kate Paulsen says

      April 06, 2015 at 6:37 pm

      can this be made the night before?

      Reply
      • G-Free Foodie says

        April 09, 2015 at 7:31 pm

        absolutely!

        Reply
    7. Michelle r. says

      May 10, 2015 at 6:38 pm

      Made this for Easter and my son devoured half of it before he realized it was mine (gluten free). It is so good. I just made it for everyone (me) for Mother's Day. This recipe is a keeper!

      Reply
    8. cinnamon Flowers says

      January 03, 2016 at 2:31 am

      If I use frozen blueberries do they need to be thawed first?

      Reply
      • K.C. Pomering says

        January 03, 2016 at 11:23 pm

        actually, I made this with frozen and they worked just fine 🙂

        Reply
        • cinnamon Flowers says

          January 03, 2016 at 11:55 pm

          Thanks, baking it now. Cant wait to eat it:)

          Reply
    9. cinnamon Flowers says

      January 04, 2016 at 3:14 am

      Made these tonight. They are delicious!!

      Reply
    10. Cinnamon Flowers says

      January 26, 2016 at 7:00 am

      These turned out amazing. Whole family loved them!!

      Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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