Blueberry Boy Bait(Cook's Country)....

This recipe comes from Cook's Country, the sister publication to my beloved Cook's Illustrated. I was perusing the message boards and found this under "America's Best Lost Recipes". Apparently, this was submitted in the 50's to Pillsbury's recipe contest. I guess its so good it can attract teenage boys!! Cook's Country updated the recipe( removed the shortening, etc) and I can vouch that its very good. It had a nice light texture and flavor. I would have prefered more blueberries though. My mother-in-law came over and we had this as a snack. Even my neice loved it.

Blueberry Boy Bait
Serves 12

If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.


Cake

2 cups all-purpose flour plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries , fresh or frozen, (see note above)

Topping

1/2 cup blueberries , fresh or frozen (see note above)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

2. Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

3. For the topping: Scatter blue-berries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)