Blueberry Boy Bait
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Total Time: 20
Yield: 18 squares
In 1954 a 15-year-old Chicago teen named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (precursor to today's Pillsbury Bake-Off). Renny took second place in the youth division for her creation, named in honor of its powers with the opposite sex. The recipe has been in circulation for nearly 60 years now, including on YankeeMagazine.com, where our adaptation is one of the most popular recipes in our archive.
For the Cake
Ingredients:
Butter for the pan
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
2/3 cup vegetable oil
1 cup milk
2 large eggs
3 cups blueberries, fresh or frozen
Instructions:
Preheat oven to 350° and butter a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, milk, and eggs. Mix with an electric mixer for 3 minutes.
Pour the batter into the prepared pan, then evenly sprinkle the blueberries on top.
Additional Notes:
If using large frozen blueberries 2 cups works best. If using small (wild) fresh or frozen blueberries, use up to 3 cups.
For the Topping
Ingredients:
3 tablespoons sugar
1 teaspoon ground cinnamon
Instructions:
In a small bowl, combine the sugar and cinnamon, then sprinkle over the blueberries. Bake until a cake tester inserted into the center comes out clean, about 50 minutes.
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It was a little sweet so I think that you should go with the “you may use less sugar” thing. Other than that, the recope is great. It even has a cute little story to go with it.
I followed the suggestion and used the lower amount of sugar, plus 3 cups of freshly picked blueberries. The people at work loved it! So did my husband; he was a little put out that I gave most of it to my co-workers!
Very easy and great for breakfast or dessert.
I used the lower amount of sugar and it was delicious!
Many years ago when I took this recipe out of Yankee Magazine, it called to separate the eggs. Mixing everything as you have it and then adding the beaten eggs at the end, it does make a difference in the
taste, which I like better.
Lowered the amount of sugar to 3/4 C for cake, and 3TBSP for topping.
My whole family loved it. I made it as it was…no substitutions. We will definitely make it again!
My 7-year-old daughter loves blueberries and would have eaten the whole thing had I let her. It was very good. I made it according to the recipe. Next time, I may decrease the sugar in the topping. (Depends on how this New Year’s Resolution holds…)
I tried this recipe for the first time and thought it turned out very well. It is a very good and sweet “breakfast bread/cake.”
I’ve made this recipe for years. Took it from one of the first Yankee Magazine’s I received. It has always been a favorite. But the first recipe calls to beat the egg white separately and it really makes the cake better. Just does something special for the cake.
Absolutely wonderful! Made it with less sugar and it was just fine. So moist, everyone in the family loved it.
Oh my! Blueberry Boy Bait……The first cookbook I ever bought was the 1959 Issue of the Pillsbury Bake Off Best 1000 Recipes. Blueberry Boy Bait was the first recipe I made from that book and I made it many times over the years.
But must admit that cookbook got pushed to the back of my shelf but your article this morning sent me looking for it. I found it and was able to find the original recipe. I like your changes to the recipe; less sugar and less fuss.
Now I think I’ll make it for the grandkids.
Thanks for that blast from the past.
I am always looking for an interesting receipe so when I saw this one I printed it and put it in my recipe binder! I made it last Sunday for church and it was a big hit! I added some frozen cranberries and a little chopped walnuts on top and it tasted great! Not too sweet and it makes a good size cake!
i ‘ve always liked to get recipe’s- they use to come in larger print ,now are to small for me to read??
Dorothy
Hi Dorothy,
Please contact our web department at http://www.yankeemagazine.com/feedback — they should be able to help you with the font size issue.