Gluten-Free Blueberry Boy Bait

5 from 3 votes

Gluten-Free Blueberry Boy Bait

Created for the Pillsbury Bake Off contest in 1954, this "Blueberry Boy Bait" coffeecake, studded juicy blueberries and topped with a cinnamon-sugar crumb, is sure to please everyone who comes around…not just the boys.

Course: Breakfast, Dessert

Cuisine: American

Keyword: A Girl Defloured, blueberry recipes

Servings: servings

Calories: 339kcal

Author: Alison Needham

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 butter softened (1 cup)
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 blueberries

For the Topping:

1 teaspoon cinnamon
¼ cup granulated sugar
½ cup blueberries

Instructions

Preheat oven to 350 degreesF. 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.

Notes

Serve with coffee - and maybe just call it blueberry coffeecake. But you do you.

Nutrition