Blueberry Boy-Bait Cake

This recipe won the 1954 Pillsbury Baking Contest. As the title implies, this cake can attract members of the opposite sex. Hey, it’s CAKE with BLUEBERRIES….who wouldn’t love it? There are several versions of this recipes that use brown sugar and don’t separate the eggs. I haven’t tried those recipes. The original works great for me. I use frozen blueberries in the winter months and honestly, I prefer them to fresh blueberries. Don’t defrost the frozen blueberries or you will get purple batter. No.thank.you. I did tweak this recipe a little because I love the combination of cinnamon and blueberries.

2 cups of flour

1 ½ cups of sugar

10 tbsp. COLD butter

2 tsp. baking powder

1 tsp. salt

2 eggs, separated

1 cup milk

2 cups blueberries: fresh or frozen

1 tsp. cinnamon (optional)

Preheat oven to 350 degrees. Grease a 13 x 9 pan. Mix together the flour, sugar and cinnamon in a large mixing bowl. Cut the butter into pieces and work into the flour mixture. You can use your fingertips, pastry blender or a food processor. You want the flour to have a coarse texture, with some pea-size pieces of butter. Reserve a ½ cup of this mixture for the topping.

If you only have one set of beaters, I would suggest beating the egg whites now. (see recipe). Make sure you have all your ingredients, and oven ready before you beat the egg whites. You don’t want them to sit for any length of time, as they will deflate. If you have two beaters, you can follow the recipe and switch out the beaters.

Add the baking powder, salt, egg yolks (reserve the whites in another bowl) and the milk to the flour mixture in the bowl. Beat with an electric mixer on low speed for about 3 minutes.

In a separate bowl, beat the egg whites until they have 2-inch peaks. Fold the batter and egg whites together, gently. Pour batter into prepared pan and spread evenly. Sprinkle blueberries over batter. Sprinkle the reserved mixture on top.

Bake 40 to 50 minutes. Let cool for 30 minutes