It is that blueberry pickin’ time of year again and because of all the rain that delayed picking, the berries are extra large! This is one of the very first recipes I made as a new bride (thirty-three years ago) and it has been a favorite we never grow tired of. I have substituted blackberries and raspberries for an equally delicious cake perfect for breakfast or desert. ummm… imagine a large dollop of sweet whipped cream atop these pieces 🙂
Baked in a 9-inch by 13-inch pan, Blueberry Boy Bait travels well.
It freezes well too. Here it is cut into serving size pieces and placed in a freezer safe container. Ready whenever you want a piece, it thaws quickly and tastes like it was just baked.
This yellowed and well used recipe card was pulled out many times through the years. Now days, I just work from my cell phone and don’t have the hassle of searching through a recipe box and then refiling.
Look at these beautiful blues…
Sugar and cinnamon topping ready…
adding the sugar
1 1//2 cups sugar
2 t baking powder
1 t salt
2/3 c butter or margarine, softened
1 cup milk
1 cup blueberries, frozen, fresh
1/4 c sugar
1/2 t cinnamon