Sunday, August 14, 2011

Blueberry Boy Bait

When I traveled north to view the cherry blossoms last Spring, I stayed at the Bellaire B & B. Owners Jim and Dave are great hosts. The attention to detail is impeccable from the nicely appointed rooms to the departing gift of locally made chocolate truffles. While there, they served Blueberry Boy Bait for breakfast.

The history of the recipe is that it was a Betty Crocker Bake-Off winner in the junior category. When the teenage winner was asked why she named it Blueberry Boy Bait, she said that whenever she makes it, the boys come around. The recipe is below in celebration of the Michigan blueberry season.

Blueberry Boy Bait
2 cups all-purpose flour (I used Jennings Spring Wheat whole grain flour)
1.5 cups sugar
¾ cups shortening (half butter, half margarine)
2 teaspoons baking powder
2 egg yolks
1 cup milk (I used Edensoy soy milk)
1 teaspoon salt
1 teaspoon vanilla
2 egg whites, beaten stiff
2 cups blueberries (fresh or frozen)

1. Grease and lightly flour a 9 x 13 baking pan
2. In a large bowl, blend the flour, sugar, and shortening together with a pastry cutter until it resembles a course meal. Remove 1 cup of the mixture to use for the topping and set aside.
3. To the mixture remaining in the bowl, add the baking powder, egg yolks, milk, salt, and vanilla. Mix with an electric mixer until very smooth.
4. In a second bowl, beat the egg whites until stiff. Gently fold the beaten egg whites into the mixture. Pour into the greased and floured baking pan.
5. Place fairly dry blueberries evenly on top of the batter. Sprinkle the reserved crumb mixture over the fruit.
6. Bake for about 40 minutes in a preheated oven at 350 degrees F.

Enjoy and let me know who you snag!

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