Blueberry Boy Bait you ask?
Today I'm sharing an updated and healthier version of Colonial Blueberry Buckle Coffee Cake otherwise known as "Blueberry Boy Bait" that fulfills comfort food cravings with this perfect breakfast (or brunch or dessert or afternoon teacake) swirled with fresh (or frozen) blueberries with a hint of lemon and coconut nested underneath a crispy, streusel crust.
This delicious comfort food originated in Colonial times. In Colonial America, a dessert with a "buckled" or crinkled appearance as a result of the streusel crumb crust was referred to as a "buckle".
Rumor has it that this was later coined "Blueberry Boy Bait" with its' ability to lure the opposite sex when a 15-year old teenage girl , Renny Powell was a junior division winner of what is now Pillsbury's Bake-Off contest when Renny created a similar form of "Buckle" with "Blueberry Boy Bait" in 1954. And I can attest that it does serve as a favorite of not only the boys in this household, so Renny may have had the right idea when she aptly named this scrumptious treat "Boy Bait".
I updated this recipe by making it a little more healthy by substituting coconut oil for the shortening (lard), swapping some of the white flour for whole wheat flour, and using coconut milk instead of the milk.
Don't feel limited by blueberries with this recipe! It's also delicious with diced peaches, diced mangoes, cherries cut in half, halved strawberries and even raspberries (just be sure to stir with a light touch if adding fresh raspberries).
Updated Blueberry Buckle Coffee Cake (Otherwise Known as Blueberry Boy Bait)
1 3/4 cups all-purpose flour
1/4 cup whole wheat flour (if you don't have whole wheat flour, feel free to use another 1/4 cup all-purpose flour here)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup sugar
1/4 cup coconut oil (the original recipe called for shortening here)
3/4 cup coconut milk (or regular milk)
2 cups fresh or frozen blueberries (or diced peaches or mangoes, halved cherries, or strawberries, blackberries or even raspberries, etc.)
Zest of 1 lemon, optional
1/2 cup sugar
1/3 cup whole wheat or all-purpose flour
1/4 cup butter or coconut oil
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1. Heat oven to 375 degrees Fahrenheit and grease a pie pan or a square 9x9x2 inch pan.
2. Blend flour, baking powder, salt, sugar, coconut oil, lemon zest, coconut milk and egg; beating for 30 seconds.
3. Carefully add in the blueberries being careful not to smash blueberries or you will end up with purple/blue batter (trust me, I did it once). Spread batter in the pan.
4. Combine all streusel topping ingredients together until crumbly and sprinkle over batter in pan.
5. Bake 45 to 55 minutes or until toothpick inserted in center comes out without batter. I often have to bake this on the longer side of this as the center is not always done, but I attribute that to an oven that is not always accurate.
Enjoy either warm or at room temperature.
Makes at least 9 servings.
This post is also found over at the Tatertots and Jello Link Party!