Stringers Blueberry Boy Bait Recipes

BLUEBERRY BOY BAIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• 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.
• 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.
• Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

STRINGER'S BLUEBERRY BOY BAIT

Steps:

• Set the oven at 350ºF.
• Butter and flour an 11 to 12 inch round baking dish.
• For the streusel: In a bowl combine the butter, flour and sugar and work them with a pastry blender or your fingers until they form crumbs.
• For the batter: Sift together the flour, baking powder, salt and cloves.
• Using an electric mixer, cream the butter and add the sugar until light and fluffy. Beat in the yolks, one at a time, followed by the milk and lemon rind.
• To finish: In another bowl beat the egg whites with the sugar and salt to medium peaks.
• Stir the flour mixture into the butter-yolk batter. Fold in the beaten whites with half the blueberries.
• Transfer the batter to the baking dish and sprinkle it with the streusel topping. Top with the remaining blueberries.
• Bake the boy bait for 40 to 45 minutes or until it is set on top. Remove it.
• from the oven and leave to settle for 30 minutes. Serve warm.

BLUEBERRY BOY BAIT

Steps:

• Mix together flour, sugar, & butter.
• Reserve 3/4 cup of this mixture for topping.
• To remainder, add salt, baking powder, vanilla, milk, & egg yolks.
• Blend well.
• Beat egg whites until firm; fold into batter and pour into 9" X 13" baking pan.
• Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture.
• Bake in 350 degree oven for 40-50 minutes.