Here’s a blast from the past a coffee cake with the odd name, Blueberry Boy Bait. So called because in 1954 15-year-old Chicago teen girl submitted a blueberry coffee cake recipe to the Grand National Baking Contest – said that teenage boys found it irresistible. This is a quick and easy to make moist cake with blueberries and a light cinnamon sugar streusel topping and works perfectly fine with fresh OR frozen blueberries, making it an any-season winner. So, If you’re interested in whipping up some serious man magnet yums, check out the recipe below.

Adapted from Yankee Magazine
For the Cake :
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup vegetable oil
1 cup milk
2 eggs
2-3 cups blueberries, fresh or frozen (depending on the size of berries, 2 if using large or 3 if using small (wild))
For the topping :
3 tablespoons sugar
1 teaspoon cinnamon

Preparation method on the next page