If the title is so out-of-date it’s almost offensive, it’s because this recipe goes back to the days when most “girls” thought they had to have a man to be complete. It was a 1954 Pillsbury Bake-Off winner and even though times have changed, thankfully, the recipe’s essential goodness has not.
I like this cake for several reasons. Blueberries are a favorite superfood and it’s fast and unfussy, good to have around when you crave just a little something that’s not cloyingly sweet. It’s moist but light, and keeps well too. And if it lives up to its name, let him make it next time while you relax.
Blueberry Boy Bait
2 cups flour
1 1/2 cups sugar
2/3 cup butter (5 1/3 oz.)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs, separated
1 cup blueberries *
* One pint works best for me. When I use frozen wild berries, which are small, I use about 2 cups.
Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well.
Beat egg whites until firm; fold into batter and pour into a greased and floured 9″ X 13″ baking pan. (Pam, anyone?) Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture.
Bake in 350 degree oven for 40-50 minutes. (It needs the full 50 in my oven, baking in metal. Do a toothpick test.)
Notes about this old recipe: I’m willing to bet the creator used whole milk — as I do – and medium eggs back then, but I use large and have not had a problem. Also, I take the first step to mean “mix until powdery and no large pieces of butter remain” and that’s how I’ve always done it. Since we’re not living in 1954, I use my stand mixer but I whip the whites first and transfer them to a small bowl to avoid dirtying two mixer bowls. If you’ve got just one mixer bowl, simply wipe it out after whipping the egg whites and wash it at the end. Why interrupt the process to wash and dry a bowl?
For pointers on whipping egg whites, see Macaroons – What’s Not to Love? Don’t forget that fresh whites whip better and faster. I was penny wise and pound foolish today by trying to use whites from eggs that go out of code tomorrow. After, oh, ten minutes of watching them flop around in the bowl, I got out the fresh dozen and used the others for an omelet.
Copyright (C) 2007 From Scratch All Rights Reserved 
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{ 6 comments… read them below or add one }
MMMMMMMMM! Sounds GOOD! (((((HUGS))))) sandi
{{{{sandi}}}} So good to see you!
My mother has made this for years. I never had the recipe, just enjoyed hers.
Thank you.
I know the “mom recipe” search and I’m so glad you’ve found it.
I had a recipe for this that was made in a food processer.
i don’t remember mixing in whipped egg whites though.
will find the recipe and send it in. Although This recipe sounds like it might be the one. My recipe used a half sheet pan
I’d love to see your recipe if you run across it. Your memory about the egg whites is probably right if it was made in a processor.
Thanks for stopping by!