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Blueberry “Boy Bait” Cake {Gluten Free}

I have a new favorite gluten-free flour! This is very exciting for ME because for the last few years since my son Kell was diagnosed with celiacs disease I have tried MANY gluten-free baking mixes and flour blends but none of them have left me overjoyed. However, since I discovered Bob’s Red Mill Gluten Free All Purpose Baking Flour at Costco about a month ago I have been baking like a fiend! It’s almost like the “old days” when I would bake cookies for the kids when they came home from school. Well, OK, I didn’t do that very often, but I did it sometimes! 🙂  Since our celiacs diagnosis however, I’d pretty much abandoned the practice altogether. Until now.

Before I shared it on the blog I decided I had to try it out in several different recipes to make sure it really WAS all that. I have now made 2 cakes, 4 batches of cookies and cornbread with it and all have been great successes!

The very FIRST recipe I tried was this delicious recipe with the funny name….Blueberry “Boy Bait” Cake. How cool is that? 🙂 I’ve since made it two MORE times! It’s that good!

A little background to the cake with the funny name:  it was created by a teenage girl for the Pillsbury Grand National Baking Contest back in 1954. It apparently won the prize AND helped her catch some boys! I may not be a BOY, but it sure caught me! It’s a deliciously moist, not-too-sweet cake with a yummy streusel topping (that I adore!)

The original recipe, and the adapted version (which I used) from America’s Test Kitchen were not gluten-free. All I did to make it so was substituted the wheat flour for Bob’s Red Mill gluten free flour and added the recommended amount of xanthum gum that was printed on the Bob’s package. Oh, and I increased the amount of blueberries because I really LOVE blueberries. 🙂

Blueberry “Boy Bait” Cake {Gluten Free}

adapted from America’s Test Kitchen, originally published in the Chicago Tribune, 1954

  • 2 cups plus 1 teaspoon Bob’s Red Mill gluten free all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthum gum
  • 16 tablespoons (2 sticks) softened butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup blueberries, fresh or frozen (if frozen, do not defrost)

Topping

  • 1/2 cup blueberries, fresh or frozen (do not defrost)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish with butter or gluten-free cooking spray.

Mix flour, baking powder, salt and xanthan gum in a medium bowl with a whisk and set aside.

With an electric or stand mixer, beat the butter and sugars until fluffy, about two minutes. Add the eggs and beat until smooth.

Reduce speed to medium and beat in half of the flour mixture until incorporated, then beat in half of the milk. Beat in the remaining flour mixture, followed by the remaining milk.

Toss 1 cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. (Tossing the berries in a little bit of flour is supposed to help suspend them in the batter better. Didn’t seem to work that well with fresh berries. Didn’t affect the taste however. It was still delish!)

Spread into the prepared baking dish.

Scatter remaining 1/2 cup blueberries and the mixed topping ingredients evenly over the top of the batter.

Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

As you can see, the cake turned out beautifully! In the past, all the cakes I have made with a gluten-free baking mix have sunk in the middle. They still TASTED pretty good, but they were quite flat and dense. This flour held up MUCH better!

So just how good IS this cake? Well, see the photo above? I’m pretty sure most of the missing pieces were eaten by moi. :-/  I could not stop eating it!  The second time I made it I took it to a church potluck/picnic and almost every morsel was gone!

I highly recommend giving this recipe a try, whether you make gluten-free or gluten-filled. I’m certain you won’t be disappointed! (And who knows, you might even catch a boy!)

BLUEBERRY “BOY BAIT” CAKE {GLUTEN FREE}

Jill Nystul
I have a new favorite gluten-free flour! This is very exciting for ME because for the last few years since my son Kell was diagnosed with celiacs disease I have tried MANY gluten-free baking mixes and flour blends but none of them have left me overjoyed. However, since I discovered Bob’s Red Mill Gluten Free All Purpose Baking Flour at Costco about a month ago I have been baking like a fiend! It’s almost like the “old days” when I would bake cookies for the kids when they came home from school. Well, OK, I didn’t do that very often, but I did it sometimes! 🙂 Since our celiacs diagnosis however, I’d pretty much abandoned the practice altogether. Until now.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12
Calories 275 kcal

Ingredients
  

2 cups plus 1 teaspoon Bob’s Red Mill gluten free all-purpose flour

  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthum gum
  • 16 tablespoons Butter softened
  • 3/4 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 3 Large eggs
  • 1 cup Whole milk
  • 1 cup Blueberries

TOPPING

  • 1/2 cup blueberries
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Ground cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9×13 inch baking dish with butter or gluten-free cooking spray.
  • Mix flour, baking powder, salt and xanthan gum in a medium bowl with a whisk and set aside.
  • With an electric or stand mixer, beat the butter and sugars until fluffy, about two minutes. Add the eggs and beat until smooth.
  • Reduce speed to medium and beat in half of the flour mixture until incorporated, then beat in half of the milk. Beat in the remaining flour mixture, followed by the remaining milk.
  • Toss 1 cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter.
  • Spread into the prepared baking dish.
  • Scatter remaining 1/2 cup blueberries and the mixed topping ingredients evenly over the top of the batter.
  • Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Nutrition

Sodium: 363mgCalcium: 88mgVitamin C: 1.8mgVitamin A: 565IUSugar: 28gPotassium: 180mgCholesterol: 83mgCalories: 275kcalSaturated Fat: 10gFat: 16gCarbohydrates: 30gIron: 0.4mg

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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

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