MOLLY ALLEN FOR TASTE OF HOME

Light, fluffy and perfectly golden, this blueberry coffee cake—affectionately known as “blueberry boy bait” —might become your new favorite treat.

• 2 cups plus 1 teaspoon flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 sticks unsalted butter, softened
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 3/4 cup fresh blueberries

Topping:

• 1/2 cup fresh blueberries
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

Step 1: Prep the dry ingredients

Preheat the oven to 350°F. Grease a 13×9-in. baking dish with cooking spray. In a separate bowl, add two cups flour, baking powder and salt. Whisk to combine and set aside.

Step 2: Cream the butter and sugars

In a mixing bowl with a hand mixer, or the bowl of a stand mixer, cream the butter and sugars until fluffy. Mix in the eggs one at a time, scraping down the bowl as needed.

Step 3: Finish the batter and add the blueberries

With the mixer on medium, mix in one-third of the flour mixture, half of the milk, another third of the flour mixture and the remaining milk. Mix in the remaining flour mixture.

Coat the blueberries with the teaspoon of flour. Fold the blueberries into the batter. Transfer the batter to the prepared pan.

Step 4: Add the topping and bake

In a small bowl, mix together the cinnamon and sugar. Sprinkle the remaining blueberries over top of the batter. Sprinkle with cinnamon-sugar mix. Bake the cake for 38 to 40 minutes until the top is golden and a tester inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for 20 minutes. Serve warm.