Thisblueberry boy bait cakerecipe is perfect for serving any time of the day. Packed with blueberries and cinnamon sugar topping, it’s an absolutely delicious cake!

A cinnamon coffee cake with a golden-brown crust, reminiscent of a delectable blueberry boy bait, rests on a wooden surface. A square piece has been cut and is being lifted with a spatula, revealing its moist texture and sugar-cinnamon topping.

Today’s recipe is for a sweet and tender blueberry coffee cake that comes with a fabulous name –Blueberry Boy Bait. Blueberry Boy Bait first made an appearance in the junior division of aPillsbury baking contest in 1954.

The girl who invented it was only 15 and the recipe won her second place in the contest. She named it for its “habit-forming effect on young men.”How cute is that!They always say the way to a man’s heart is through his stomach and that girl had it all figured out young!

The Blueberry boy bait recipe caught my eye because of the fun name, but also because it can be eaten for breakfast, brunch,brinner (breakfast for dinner),or dessert. I love a cake I feel likeI can eat all day. You can chose to serve it for brinner because cake for dinner makes you the BEST MOM EVER!

A close-up of square slices of coffee cake with a golden, crumbly top, set on a wooden board. One piece is being lifted with a spatula, revealing a dark, layered bottom crust.

Why You’ll Love This Blueberry Boy Bait Cake Recipe

Perfect Texture: Tender, moist cake with a light crumb. It’s satisfyingwithout being too heavy, ideal for any time of day.
Versatile Recipe:Can be servedwarm or cold, with or without whipped cream or ice cream. It’s equally delightful as a breakfast treat or an after-dinner dessert.
Easy to Make: Even novice bakerscan achieve great results,as the straightforward mixing method and forgiving nature of the recipe ensure success every time.
Irresistible Flavor:Combinesjuicy blueberries with a buttery, tender cake for a sweet and tangy treat.The burst of fresh blueberries in every bite makes it impossible to resist.

🫐When berries are everywhere, I’m all about turning them into something delicious, and you just can’t go wrong with warm, goldenblueberry muffinsfresh from the oven!

Recipe Ingredients

All-purpose flour
Baking powder
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Whole milk
Blueberries—fresh or frozen
Ground cinnamon

See the recipe card below for full information on ingredients and quantities.

How to Make Blueberry Boy Bait Cake

For the cake, preheat the oven to 350°F. degrees. Grease and flour a 9 by 13 inch baking pan.
In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
In a separate bowl add the butter and sugars. Beat with an electric hand mixer or use your stand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated.
Beat in ⅓ of the flour mixture, then half of the milk, another ⅓ of the flour mixture, the rest of the milk, and then the rest of the flour mixture, mixing well after each addition.
Toss the blueberries with an additional 1 teaspoon of flour. Fold the blueberries into the batter and then spread the batter into the prepared pan.
For the topping, scatter the blueberries over the top of the batter. Stir the sugar and cinnamon together in a small bowl and then sprinkle it over the batter.
Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 20 minutes and then turn it out and then place it on a serving platter or cutting board (topping side up). Cut into squares and serve warm or at room temperature.
The cake can be stored at room temperature for up to 3 days or in the fridge for 6 days.

Recipe FAQs

Why did all my blueberries sink to the bottom?

This vintage recipe actually benefits from some sinkage – it creates a jammy bottom layer that’s part of its charm. But if you want them more evenly distributed, reserve about 1/3 of the berries to sprinkle on top of the batter just before adding the streusel.

The streusel topping melted into a flat crust – what went wrong?

Your butter was likely too warm. It should be cold and cut into small pea-sized pieces. Also, don’t press the streusel down onto the batter – sprinkle it loosely for that coveted crumbly texture.

My cake turned blue-green in spots – help!

Don’t panic! This can happen when blueberries react with baking powder/soda. To prevent it, make sure your leavening agents are fresh and reduce the baking powder by 1/4 teaspoon.

What pan works best?:

A light-colored 9×13 metal pan gives the most even baking. Glass pans can cause the bottom to brown too quickly before the center sets. If using glass, reduce the oven temperature by 25°F.

Close-up of a freshly baked cinnamon cake on a wooden surface. A spatula lifts one square piece from the cake, revealing a moist interior with a layer of berries at the bottom. The top is sprinkled with sugar, giving it a golden-brown crust.

Expert Tips

Prevent Sinking:Before adding blueberries to your batter, toss them in 1-2 tablespoons of yourmeasured flourfrom the recipe. This helps prevent sinking without adding extra flour to the recipe.
Don’t Over Mix:Mix the batter just until combined –you should still see a few streaks of flourwhen you fold in the berries. Overmixing leads to a tough, dense cake.
Toothpick Test:When testing for doneness, insert the toothpickbetween blueberries, not through them. A clean toothpick means it’s ready, butmoist crumbs are okay– they’ll set as it cools.
Cool Time:Let the cake cool for exactly 15 minutes before removing from the pan.Too shortand it may break;too longand it might stick.
Storage Tip:If storing longer than 2 days,don’t cover the whole cake– cut into portions and wrap individually. This prevents the streusel from becoming soggy from trapped moisture.

How To Serve Blueberry Boy Bait

This cake is best served slightly warm, about 15-20 minutes after it comes out of the oven, allowing the buttery streusel to remain crisp while the interior stays moist and tender.

For breakfast or brunch, pair thick squares withhot coffee or tea.

To transform it into a proper dessert,serve slightly warmed slices witha scoop of vanilla ice cream or a dollop of lightly whipped cream– the contrast of temperatures and textures is sublime.

If serving from the fridge, pop individual portions in the microwave for 10-12 seconds to revive that fresh-baked warmth.