In 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys--one bite and they were hooked. The boys (and girls) at my house are hooked now, too!
Blueberry Boy Bait
Adapted to be ALMOST dairy free (except the butter)
Preheat oven to 350 degrees. Grease and flour a 9"x13" pan. In the bowl of a food processor fitted with a steel blade, add:
2 c. flour
1 1/2 c. granulated sugar
2/3 c. cold butter, cut into 1 tbsp. pats
2 tsp. baking soda
1 tsp. salt
Pulse in 10 1 second pulses until butter is the size of small peas. (Alternatively, you could use a pastry cutter to cut in the butter.) Open processor and reserve 3/4 c. of the flour mixture for topping. Close top again. To the remaining mixture add through the feed tube:
2 egg yolks
1 c. coconut milk (yes, you can use real milk)
Run for approximately 30-60 seconds or until well beaten.
(Alternatively, you could mix with a hand mixer for 3 minutes - until smooth and silky looking.)
In a glass mixing bowl, add:
2 egg whites
Beat until stiff peaks form. Pour batter from food processor bowl into egg whites. GENTLY fold until egg whites are incorporated. Pour batter into pan. Sprinkle on top:
1 cup fresh blueberries
Reserved flour mixture
Bake at 350 degrees for 40-50 minutes (until center springs back when gently touched). Serve warm or cold. Makes a great desert and even better coffee cake for breakfast!