Lemon Glazed Blueberry Boyfriend Bait
This Lemon Glazed Blueberry Boyfriend Bait is a bright, citrusy twist on the classic 1950s Boy Bait coffee cake. A buttery, tender crumb is lightened with whipped egg whites, studded with juicy blueberries, and finished with a sweet-tart lemon glaze that soaks into every bite. Perfect for brunches, potlucks, or anytime you want a nostalgic dessert with a fresh update.
Equipment
- 9×13 inch baking pan
- Electric mixer
- Mixing bowls
Ingredients
- 2 cups all-purpose flour (plus 1 Tbsp for berries)
- 1½ cups granulated sugar
- ⅔ cup unsalted butter, softened
- 2 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs, separated
- 2 tsp vanilla extract
- 1 large lemon, zested
- 3 cups fresh blueberries
- 1 cup confectioners' sugar, sifted
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large bowl, mix flour, sugar, and butter until crumbly. Reserve ¾ cup of this mixture for topping.
- Add baking powder, salt, milk, egg yolks, vanilla, and lemon zest to the remaining crumb mixture. Beat until smooth and fully combined.
- In a clean bowl, beat egg whites to stiff peaks. Gently fold them into the batter using a spatula, taking care not to deflate.
- Spread batter evenly in the pan. Toss blueberries with 1 Tbsp flour and sprinkle over batter. Top with reserved crumb mixture.
- Bake 40–50 minutes, until a toothpick inserted in the center comes out clean. Cool 10–15 minutes in the pan.
- Whisk confectioners' sugar and lemon juice until smooth. Drizzle glaze over warm cake, allowing it to soak in before serving.
Notes
Inspired by the vintage Boy Bait coffee cake. Best served slightly warm or at room temperature.