Blueberry {& Strawberry} Boy Bait

I saw this recipe on one of my favorite blogs, Brown Eyed Baker, back in early June. I just KNEW I had to make it when we had company here after Samuel was born. Originally I had planned to make it while my mom was here right after he was born, but thanks to a c-section incision, standing in the kitchen wasn’t on the top of my to do list. Instead I held off until today while my in laws are here. Samuel went down for a nap leaving me with just enough time to make this {and berry muffins to be posted tomorrow}.

First things first, this recipe is in no way healthy. Two sticks of butter & whole milk do not a healthy recipe make. However, don’t alter it. Just bite the bullet on this one and enjoy every delicious calorie.

The original recipe was just for blueberries, but I couldn’t resist adding some strawberries. So, this is really a blueberry & strawberry dish. I’d call it a coffee cake, but it would totally work as a dessert.

Blueberry & Strawberry Boy Bait {adapted from Brown Eyed Baker}

Ingredients:

For the Cake:

2 cups all-purpose flour, plus 1 tsp
1 tbs baking powder
1 tsp kosher salt
2 sticks unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
3 eggs
1 cup whole milk
1/4 cup blueberries
1/4 cup strawberries

For the Topping:

½ cup blueberries
1/2 cup strawberries
¼ cup granulated sugar
½ teaspoon ground cinnamon

Directions:

Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside.
With an electric mixer, beat the butter and sugars together 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 the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture.
Toss the blueberries and strawberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the berries.
Spread the batter into the prepared pan.
Scatter blueberries and strawberries over top of the batter.
Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the 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.

Grade: A++

Comments: This was absolutely amazing. I can’t speak for how it would taste with just blueberries, but the flavor of the strawberries & blueberries together was DIVINE. This would make a great brunch dish when entertaining friends. I can see myself making this again and again with different types of berries. You definitely have to try it!