Blueberry Boy Bait won the Pillsbury Bake Off in 1954. Our friend Alison from A Girl Defloured adapted the classic into a delicious gluten-free version, and it’s just as irresistible.
Article and recipe courtesy of Alison of A Girl Defloured
The name is ridiculous, right? Totally.
While the name is playful, the cake speaks for itself. This single-layer coffeecake is dotted with juicy blueberries and finished with a cinnamon-sugar crumb topping. It’s the sort of homemade bake that draws people into the kitchen — friends, family, or the neighborhood teenagers who have to be coaxed out of bed for breakfast.
Um, no.
I don’t literally think baking this cake will secure anyone’s affection, but in practice it does bring people to the table. It’s especially popular with teens and anyone who misses breakfast after sleeping in on the first day of summer.
Whether you serve it for brunch or a simple dessert, it’s always a hit.
Why the name? You can just call it “coffeecake”.
Blueberry Boy Bait has a charming story: a teenager entered it in the Pillsbury Bake Off in 1954, and the recipe has stuck around ever since. The cake is a straightforward batter with bursts of blueberries throughout and a crisp cinnamon-sugar topping that contrasts the tender crumb. Adapted here to be gluten-free, it remains tender and satisfying.
Use fresh or frozen blueberries
This cake works beautifully with both fresh and frozen berries. I’ve made it with freshly picked summer blueberries and again in winter with frozen berries, and the results are consistently excellent. For the gluten-free version, use a light, all-purpose gluten-free flour blend—brands like Cup4Cup or Trader Joe’s gluten-free blend give a tender, fluffy crumb. A homemade blend works too if you prefer.
It’s blueberry season in many places, so now is a great time to bake this classic.
Once you’ve made Blueberry Boy Bait, try this:
Individual Blueberry Crisps
If you enjoy bright, easy blueberry desserts, individual blueberry crisps are a lovely follow-up. They’re simple to assemble and showcase fresh fruit with a buttery topping.
Gluten-Free Blueberry Boy Bait
Alison Needham
Breakfast, Dessert
American
12 servings
339 kcal
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 already 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
- ½ cup blueberries
For the Topping:
- 1 teaspoon cinnamon
- ¼ cup granulated sugar
- ½ cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or a gluten-free cooking spray.
- In a medium bowl, whisk together 2 cups of gluten-free flour, the baking powder, sea salt, and xanthan gum. Set aside.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, beating until smooth.
- Beat in half of the flour mixture until incorporated, then add the milk. Add the remaining flour mixture and beat until evenly combined.
- Toss ½ cup of the blueberries with the extra teaspoon of flour to prevent sinking, then gently fold them into the batter. Spread the batter evenly in the prepared baking dish.
- Combine the topping ingredients (cinnamon, ¼ cup granulated sugar, and the remaining ½ cup blueberries) and sprinkle them evenly over the top of the batter.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting and serving.
Notes
Nutrition
Carbohydrates: 44 g
Protein: 4 g
Fat: 18 g
Saturated Fat: 10 g
Cholesterol: 84 mg
Sodium: 347 mg
Fiber: 3 g
Sugar: 29 g
Vitamin A: 570 IU
Calcium: 106 mg
A Girl Defloured, blueberry recipes