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Blueberry Boy Bait

"Delicious coffeecake. Similar to a blueberry buckle yet has its own unique twist. Recipe dates back to the 1920's. Fresh, frozen or canned blueberries may be used, but be sure to drain them first."
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1 h 10 m servings 350 cals
Original recipe yields 10 servings


  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
  3. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
  4. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.

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Read all reviews 165
  1. 198 Ratings

Most helpful positive review

I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and coul...

Most helpful critical review

I thought this was yummy, but it didn't knock my socks off. In fact, it is the only baked good I have ever taken into work that had leftovers at the end of the day. I think there are similar r...

Most helpful
Most positive
Least positive

I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and coul...

This one is headed for the Allrecipes Hall of Fame!!! This was so good. It was easy, didn't have any complicated ingredients (I had everything in my kitchen and it's not even that well stocked a...

This was excellent. Next time I will try a little cinnamon in the 3/4C. saved topping. Maybe a few more berries.

Yummy! I added 1 tsp. vanilla to the batter, plus 1 tsp. of cinnamon to the topping. Also used 2 c. of blueberries. Everyone loved it.

This was wonderful. My family made me make it twice in one weekend!!!!

You would think it's too hot to be running the oven in Phoenix in July, but for this recipe it was worth it. Take advantage of the short blueberry season for this, no matter how hot it is outsi...

This recipe is fabulous! I did add 1 teaspoon of vanilla to the cake and cinnamon to the topping. As suggested by others, I increased the blueberries to 2 cups. I used frozen blueberries that...

It was really good and not too sweet! Very easy to make too! Definitely a keeper!

This was great!! It was very moist & delicious. The only problem I had was that the topping was absorbed when the cake puffed up. But it was still great though. Thanks for the recipe.