Рецепт Gluten-free Blueberry Boy Bait
Every girl needs an arsenal of recipes to catch the boys. I mean, good looks alone might not be enough to keep them around, right? It’s a well-known fact that the way to a man’s heart is through his stomach–and if you master this recipe, I guarantee you that the boys will come running, and stick around until you shoo them away.
Okay, okay, I don’t really believe all of that, but from my personal experience, Blueberry Boy Bait does indeed make the boys come running. Especially the hungry teenage variety. Especially if you don’t get around to serving them breakfast until 11 o’clock in the morning.
But hey, it’s the first day of summer vacation and we all slept in.
I love a good recipe with a good story, and Blueberry Boy Bait is definitely one of those. Created by a teenager for the Pillsbury Bake Off contest in 1954, this single layer coffeecake, studded throughout with plump, juicy blueberries and topped with a cinnamon-sugar crumb, is sure to please everyone who comes around…not just the boys.
I’ve made it several times over the years, in summer with freshly-picked blueberries…in winter with frozen ones, and it always turns out amazingly well–even after I transitioned to a gluten-free diet. Use a light and fluffy flour blend like Cup4Cup or the Trader Joe’s Gluten-free Flour Blend to ensure a tender crumb. (It also works with my own flour blend, but I was out and had to use a backup.)
It’s blueberry season in California…and the East Coast is probably not far behind. So what are you waiting for?
Gluten-free Blueberry Boy Bait
This amazing cake, adapted from several recipes from across the interwebs, was created by a teenage girl in 1954 for a Pillsbury Bake Off contest. It won the prize, and presumably also helped her catch some boys. My boys (and girl) come running every time I make this delightfully moist coffeecake.
Ingredients
- 2 cups plus 1 teaspoon all-purpose, gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 2 sticks of butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup of blueberries
- For the topping:
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar
- 1/2 cup blueberries
Instructions
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.
Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
Toss 1/2 cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
Mix the topping ingredients together and distribute evenly over the top of the batter.
Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
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