On today’s podcast, I’m exploring the tradition of competitive baking – whether for the heart of the judge or your intended. Come have a slice of pie and listen.
Below is the original recipe for Blueberry Boy-Bait. Modern versions often omit the reservation of some of the streusel to top the cake with, but I do think it makes for a more interesting texture. I admit I sometimes add just a drop or two of almond extract. And now I’m wondering how this would be with Saskatoons (Juneberries).
2 cups flour
1 1/2 cups sugar
2/3 cup butter or margarine until particles are the size of small peas. Measure 3/4 cup of this mixture and reserve for crumb topping.
Add to remaining mixture:
2 tsps. double-acting baking powder
1 tsp. salt
2 unbeaten egg yolks
1 cup milk
Beat for 3 minutes with electric mixer at low speed.
2 egg whites until stiff but not dry. Fold gently but thoroughly into batter. Spread into well-greased and lightly floured 12″x8″x2″ pan.
1 cup drained blueberries (fresh, canned, or frozen) over batter. Sprinkle with reserved 3/4 cup crumb mixture.
Bake in moderate oven (350 degrees) 40 to 50 minutes. Serve cold with whipped cream as a dessert, or warm as a coffee cake.