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Eggless Blueberry Boy Bait
By
DK
on Oct 17, 2011
Whoever named it a bait (oh wait - its the Pillsbury guyz or may be the one who participated in their competition) knew what they were saying. This in my opinion is a bait for everyone! Even those who hate desserts/sweet stuff. For all the weird faces I adorn when it comes to sweet dishes, this one had me in - hook, line and sinker! For something holding its shape and looking all crunchy and browned on top, this one misleads you by literally melting in your mouth. This particular recipe has gone places. From the original 15 yr girl who made it @ a Pillsbury cook off to Cook's Country which in turn was adapted by Smitten Kitchen where I saw it first and then to Whisk Kid that I chanced upon while searching for something else.
Changes I Made : I used these two blogs as my base and adapted it to make this eggless. Though my aim while starting out was just to make this egg free, in the middle of it, I thought of reducing some of the fat too just to see if I can tone it down on the calories. I did not go all the way for the reason that I did not want to change the integrity of the dish - "Richness". I wanted to retain the "bait" part of it which is why the butter went in as it is. The Greek Yogurt and 2% milk got added in for the eggs along with reducing the calorie. It worked our pretty well. At the end of which, I had to wonder the same that my other half voiced aloud -"If this is lightened, I wonder how the original version tasted!". It was that rich. May be those who have tasted the original might be able to tell the difference but for us this is a keeper recipe. I might tone down the butter next time just for the sake of experimenting but this "melt-in-the-mouth" deliciousness is a must for special occasions.
References
recipe put together and customized from smitten kitchen and whisk kid
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: Makes one 9"X13" cake
Ingredients
- 2 cups plus 1 tsp all-purpose flour, divided
- 1 tbsp Baking Powder
- 1 tsp Salt
- 16 tbsp unsalted Butter (2 sticks), softened (see Tips)
- 1-1/4 cup Sugar
- 3/4 cup 2% Milk
- 1 cup Fat Free Greek Styled Yogurt (see Tips)
- 1 cup fresh Blueberries (see Tips)
- 1/4 cup decorating Sugar, any color (optional)
- 1 tsp Vanilla Extract
Tips
1. Butter - Next time I am planning to replace half oil for butter to reduce the fat even more. I assume that replacing half of it might not make that big a difference.2. Yogurt - You can use any other plain yogurt on hand.
3. Blueberries - You can use frozen blueberries too. Do not thaw before adding them to the batter.
4. Decorating Sugar - You might have seen these in the Baking aisle of your store. The sugar that's used for sprinkling/decorating your cakes, cookies etc. They come in various colors. Here is a link just in case you are wondering what these are - http://www.naturalcandystore.com/category/india-tree. Its optional of course. You can skip it altogether or use plain granulated sugar instead.
Method
1
Preheat oven to 350F (175C). Grease and flour 9" x 13" baking pan or use any other square pan you like. These will be fragile so my recommendation is to use round/square pans instead of fancy bundt or any other rimmed pans. Depending on your expertise/know how do experiment with other pans after the initial trial. In a bowl, combine two cups flour, baking powder, and salt. Set aside
2
In another large bowl, beat butter and sugars until fluffy.
3
Add vanilla. Add 1/2 cup of yogurt and 1/4 cup milk and beat until combined.
4
Fold in one-third of flour mixture until incorporated; Fold in remaining milk. Fold in half of remaining flour mixture, then remaining yogurt,
5
and finally remaining flour mixture.
6
You can beat it lightly too, but I folded it just to avoid over beating. Mix until well combined.
7
In a another bowl, toss 1/2 c blueberries with remaining one teaspoon flour
8
and, using a rubber spatula, gently fold blueberries into the batter. I think if using frozen blueberries, this step of tossing it with flour is not required.
9
Spread into prepared pan.
10
Scatter remaining 1/2 c blueberries over top of batter and sprinkle with 1/4 cup of regular/decorating sugar. I used regular sugar + a little bit of yellow decorating sugar.
11
Bake until toothpick inserted in center of cake comes out clean, around 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. I could not cut it without it breaking immediately. I let it cool down completely and then was able to slice them into pieces. Did you see that spongy interior? It actually MELTS in your mouth. Extremely addictive stuff!
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35 Responses to “Eggless Blueberry Boy Bait”
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Has anyone made it with almond milk and Earth Balance butter? I would like to make it as dairy free as possible (except I would keep the greek yogurt).
Made it today. Came out really really well…….Wish I could send you the pics. Thanks for the recipe. Now I am inspired to expolre my baking skills……
Thanks DK for a wonderful recipe!! I made this cake last week and it turned out exactly how it looks in the picture on your site. The taste was awsome and it was the best cake I ever made. I have also tried a lot of other recipes from your site like blueberry banana bread, pear and walnut muffins, cheddar cheese bread and lot others. Every single recipe is so easy to follow and turns out great. Im so glad to find your site….you have really inspired me to bake. I always consider myself a good cook but now i am becoming a baker too and the credit goes to you. I’ve been telling a lot of my friends to refer to your website. Once again, thanks so much DK!! May God bless you!!
Hi DK,
My bait turned out to be a pudding. It didnt get the perfect shape as cake when i tried to turn it upside down. I baked it for 40 min. What could have gone wrong?
But we loved the taste and it was all gone
))
It will be a very soft cake. Mine was very delicate when I removed it from the oven. I let it cool down for about 15-20 minutes before I was able to cut it into pieces. I do mention that in my post. But it was not a pudding consistency for sure. I think the liquid ratio must have been a little more for you causing this. –DK
I guess 2 sticks of butter equals 227g??
1 stick of butter = 113.4 gr, so yes –DK