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27 October, 2015

Blogger Spotlight: Bless this Mess Discovers the Power of Blueberry Boy Bait

Posted in : Sources: America's Test Kitchen, Saveur, Rodales Organic Life on by : Kevin Tags:

Soul & Southern Food Cookbooks

This is a cake that lives up to its name–one bite and you’ll be hooked.

Dive into the local favorites from all over the country no matter where you’re at with Cook’s Country Eats Local. Stretching from Maine to California, this book boasts 150 recipes unique to their region that have been tested to perfection. Prepare to fill your kitchen with the sweet smells of St. Louis Butter Cake following a few slices of authentic New England Bar Pizza as you cook like the locals do from thousands of miles away. Follow along with #CCEatsLocal.

There’s no doubting a dessert that’s named for its habit-forming effect on young men. Chicago brings us Blueberry Boy Bait. Created by a 15-year-old and popularized after it won second place in the 1954 Pillsbury Baking Contest, this fruity twist on a coffee cake has been a hit throughout the Midwest and, more recently, in the kitchen of Bless this Mess author, Melissa.

Today’s Featured Blogger:
Bless this Mess

”So many countries are known for their food, America isn’t really one of them, but this book is going to rock that theory.”

“Every recipe has two whole pages dedicated to it, and includes a picture of the finished dish, a whole paragraph that explains some of the history of the recipe, and also includes regional restaurant guides. So. Much. To. LOVE!”


”It’s a gorgeous, fun-to-read book with amazing new-to-me, but tried and true recipes. I’ve already made a handful of them and I can’t wait to share more.”

“The Blueberry Boy Bait recipe caught my eye because of the fun name, but also because it can be eaten for breakfast, brunch, brinner (breakfast for dinner), or dessert. I love a cake I feel like I can eat all day. I chose to serve it for brinner because cake for dinner makes you the best mom ever.”


The book discusses pros and cons of fresh versus frozen berries and also tells why you need to coat the berries in flour before adding them (so they don’t all sink to the bottom). It also said if using frozen to keep them frozen when using. I made my cake as directed with frozen blueberries and when I went to pop it in the oven I had forgotten to preheat the oven. So while I waited the 10 minutes for oven to preheat my frozen berries thawed and sunk right to the bottom, just like I didn’t want them to do. So just imagine pretty little berries nicely scattered all throughout the cake. It still tasted good!”


“I’m going to give this book a big two thumbs up and I can’t wait to share more recipes from it with you all! This would make a really fun gift… just sayin’!”


Thanks for printing this recipe. Visit AmericasTestKitchenFeed.com for fantastic recipes, cooking tips, gear reviews, and plenty more.

About the Author: Rachel Meter

Rachel is a Web Editorial Intern at America’s Test Kitchen. Originally from Michigan, she now delights in the sweetness of Boston and it’s plethora of New England fare, but will forever be most fond of Midwestern comfort foods. When not at ATK, she studies English and travels to new places at every opportunity.

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Source: America’s Test Kitchen.

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