Make It Monday Recipe Week 9: Blueberry Boy Bait Cake

Yummy Blueberry Boy Bait Cake with light streusel topping

Got hungry teens? This will not last long in your house! Not an “easy and quick” recipe, it is deliciously worth the time and money-saving effort to make a wholesome snack/breakfast food! Your kitchen will smell divine! 

There are many different iterations of this recipe, which has been around for decades. The young woman who created the original cake for a contest found that teenage boys found it irresistible, thus the name! The winning recipe originally called for vegetable shortening. In the low-fat 80’s, the vegetable shortening changed to vegetable oil. Today, as we go back-to-basics cooking, vegetable oil has been changed to butter – two sticks of it. No wonder why all are “baited” to try it and come back for seconds, thirds and fourths! It’s a great snack and/or on-the-go breakfast food for everyone, especially active, hungry teens.

I’ve tried to make it a tad bit healthier by using unsweetened, refrigerated coconut milk, not from a can. No one in my house seems to miss the whole milk. Next time, I will try substituting coconut oil for the butter, in an effort to cut down on the cholesterol. If you give this a try, please let me know how it turns out! See the recipe below. It is adapted from this one. Enjoy your homemade creation: made with love; and made without packaging, preservatives or artificial colors! Frugal and sustainable. 🙂

Stay tuned for Marilyn’s Make It Monday Recipe Week 10.

~Aimee, TFF

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Recipe – Use non-gmo, organic ingredients whenever possible


2 cups unbleached all-purpose flour

1  Tablespoon baking powder

16 Tablespoons (2 sticks) unsalted butter, softened

¾ cup packed light brown or dark brown sugar

½ cup granulated sugar

3 large eggs

1 cup whole milk (I use coconut milk, not from a can)

½ cup blueberries, fresh or frozen*


¼ cup granulated sugar

½ teaspoon ground cinnamon

½ cup blueberries fresh or frozen*

*When using frozen berries, do not thaw. Otherwise batter will turn a blue-green color.


  1. Adjust oven rack to middle position. Preheat to 350 degrees. Grease and flour 13×9 inch baking pan
  2. In a medium bowl, mix two cups of flour, baking powder, and salt. With an electric mixer, beat the butter and sugars until fluffy. Add eggs one at a time until just mixed. Mix in ⅓ of the flour mixture, then beat in ½ cup of the milk. Mix in half of the remaining flour mixture, then the remaining ½ cup of milk, and finally the remaining flour mixture. Toss in the blueberries. With a rubber spatula, fold in the blueberries. Spread the batter into prepared pan.
  3. For the topping, stir the sugar and ground cinnamon in a small bowl. Scatter the blueberries on the top of the batter, then sprinkle the cinnamon sugar over the batter. Bake for 45 – 50 minutes, until toothpick in center comes clean. Cool for 20 minutes before serving. Store in an airtight container.