Is it just me? or does the title of this dish sound ever so slightly wrong in 2014? Certainly the name takes us back to a different time, long before speed dating and internet connections. Apparently the runner-up in a 1950’s bake-off named this cake after discovering that boys found it irresistible.
No surprises there, a combination of butter, sugar and berries can’t fail to please; if it’s incredibly simple to make and bake then so much the better. In an attempt to imbue my gluttony with a degree of wholefood integrity, the recipe I share below is another gem from the admirable Jude Blereau (Wholefood Baking). There are literally thousands of versions of this cake, some include dangerously indulgent amounts of butter; some call for beaten egg whites; some seem to involve quite a lot of faffing about; this one is very simple on all counts, and incorporates such wholesome ingredients as spelt flour and yoghurt, thereby reinforcing Ms Blereau’s philosophy that it is possible to incorporate wholesome ingredients without any loss of pleasure, and making me feel (almost) virtuous in the process…
- 130g unbleached white spelt flour
- 145g wholemeal spelt flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 125ml milk
- 130g yoghurt
- 125g unsalted butter, softened
- 105g demerara sugar
- 2 eggs free range if possible, at room temperature
- 1 teaspoon natural vanilla extract
- 155g fresh blueberries
- 2 tablespoons rapadura sugar
- 1 teaspoon ground cinnamon
- 80g fresh blueberries
- Preheat the oven to 180 celsius (165 celsius fan forced). Grease a 30cm x 20cm (12x8 inch) baking tray and line the base with baking paper.
- Mix the topping ingredients together gently and set aside.
- Place the flours, baking powder and cinnamon in a bowl and whisk through to break up any clumps.
- Whisk the milk and yoghurt together in a separate small bowl.
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, beating well after each addition; then add the vanilla extract.
- Add half the flour mixture along with half the milk mixture and beat gently until just combined, then add remaining flour and milk.
- Gently fold the blueberries through the mixture.
- Tip into the baking tray and sprinkle evenly with the topping mixture.
- Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Remove from the oven and cool in the tray for 10 minutes before serving with cream, creme fraiche or ice cream.
i love the look of the blueberry boy bait! yummo!
it really does taste as good as it looks – despite the odd name!