Maine blueberries are a welcome ingredient for all manner of desserts. This special blueberry lemon coffee cake recipe is a New England favorite, even though it originated in Chicago. In 1954, it took second place in the Pillsbury Bake Off. This irresistible cake is called Blueberry Boy Bait — named for its ability to attract boys to the table. Try it!
Chef Annie Copps with her book “The Little Local Maine Cookbook”. ©Priscilla Willis
In August, I was fortunate to be among a group of 24 hungry guest sailors who combined their love of travel, Maine, food, and sailing on a culinary food tour aboard the historic schooner J. & E. Riggin. We were treated to the freshest local seafood, fruit, cheese, and baked-daily bread and desserts all made in a circa 1900s wood stove. Breakfast, lunch, and dinner were served on deck — the better to enjoy the stunning views of Maine’s rugged coastline and the zen of the sea.
Blueberry Lemon Coffee Cake Recipe
Made with Maine blueberries, this special cake is named for its ability to attract boys to the table. Try it, it works!!
- 1-1/4 cups granulated sugar
- 11 Tbsp unsalted butter, plus more for greasing the pan
- 1 cup milk
- 2 whole large eggs
- freshly grated zest of 1 lemon
- 1/2 teaspoon vanilla or almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher or sea salt
- 3 cups wild blueberries, fresh or frozen
- 2 Tbsp granulated sugar
- 2 tsp ground cinnamon
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Heat the oven to 350° F. Butter a 9-by-13 inch baking pan
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In the bowl of a stand mixer fitted with the whisk attachment, beat together 1¼ cups sugar and 11 tablespoons butter until pale and fluffy. Beat in the milk, eggs, zest, and vanilla.
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In a small bowl, whisk together the flour, baking powder, and salt. IN batches, gradually add the dry ingredients to the stand mixer bowl as it runs, occasionally scraping down the sides of the blow. Mix just until the dry ingredients are fully incorporated. Pour the batter into the prepared pan.
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In a medium bowl, gently combine all the ingredients.
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Sprinkle the blueberry mixture over the top. Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Remove from the oven and let cool slightly before serving.
Jeff the Chef
October 26 at 6:25 amHow interesting. I came across a recipe for blueberry boy bait once, and almost tried it. Yours looks absolutely alluring. So rustic and attractive. Now I’ve got to try it. Although now, all the local blueberries are gone. I’ll work it out somehow.
Priscilla
October 27 at 10:12 amHi Jeff – Yes, wishing you had frozen some of those precious Maine blueberries! I hope you try the Boy Bait – it is outstanding!