A recipe guaranteed to help you snag that dreamy boy you’ve had your eye on.
It doesn’t seem you can go wrong with a promise like that, right? This is a storied recipe that dates back to one of the earliest Pillsbury Bake-Offs in 1954; this recipe was entered in the junior division by a 15-year-old girl who named it after the affect that it had on the teenage boys she shared it with. Turns out after they had one bite they were hooked. It seems she knew what she was talking about – the recipe won second place! I love the back story of this recipe, and makes me feel all warm and fuzzy and nostalgic…
Middle school and high school dances. Whispering and giggling with your girlfriends. Listening to an unhealthy amount of cheesy pop ballads.
Ahh, those were certainly the days. They rushed by so quickly, didn’t they?
This is a rich, moist, buttery cake full of blueberries that straddles the line between coffee cake and dessert cake, although I think I would lean more towards coffee cake. Plus, labeling it a coffee cake makes it okay to eat for breakfast as well as dessert! The cinnamon-sugar crunch on top really takes the cake to an oh-my-goodness, stratospheric level. When I first took a bite the flavor almost reminded me of a donut – not quite fried, but with that same reminiscent flavor of something buttery and sinful that you just can’t help but enjoy.
The recipe technically serves 12, which is great for dessert or breakfast, but if you want to have a bit with your afternoon tea, I would recommend cutting a piece in half. Bonus, it will last twice as long! Speaking of, you could also wrap this and freeze it if you want to take your time eating it.
What are some of your favorite “days gone by” memories?
At the end of each summer my best friend and I would make mix tapes of all the songs that reminded us of some part of those carefree months of fun. We labeled the tapes “The Best of Us” and even gave them volume numbers! Some of the songs were about boys we had crushes on or crazy nights we had being goofy girls. We made them by laying next to the radio, waiting for the song to come on so we could hurry up and press record. Totally old school. I don’t have a cassette player anymore, but I still have all of the tapes in a box. And 15 years later I can still remember what each and every song meant to us. Great memories…
1. For the Cake: Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.
2. Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside. With an electric mixer, beat the butter and sugars together on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss the blueberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in blueberries. Spread the batter into the prepared pan.
4. For the Topping: Scatter the blueberries over top of the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in an airtight container at room temperature for up to 3 days.)
* Note: If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.