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.
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.
- Adjust oven rack to middle position. Preheat to 350 degrees. Grease and flour 13×9 inch baking pan
- 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.
- 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.