This delicious coffee cake for a crowd uses beautiful summer blueberries and canned peaches.  It’s a simple recipe that’s perfect for entertaining or family dinners.

Prep Time: 45 minutes
slice of peach and blueberry boy bait with fork
Cakes, Cobblers & Crisps, Dessert

Peach and Blueberry Boy Bait

With summer in full swing, it’s time to enjoy blueberries!  This peach and blueberry boy bait uses fresh or frozen berries baked in a dense, buttery cake and topped with a quick jam and cinnamon crumble.  Basically, it’s a fancy version of a cobbler or coffee cake.  Ready to give it a try?

slice of peach and blueberry boy bait with fork

The History Behind Blueberry Boy Bait

Way back in 1954, fifteen-year-old Renny Powell submitted her recipe for blueberry boy bait to the junior division of the Pillsbury Bake Off.  She won second place for this delicious recipe, and it’s become well loved today.  People say that this dessert got its name because boys love it so much!

How to Make Peach & Blueberry Boy Bait

Start by measuring out the cake ingredients.

cake ingredients for peach and blueberry boy bait

Whisk together the flour, baking powder, and salt until well blended.

whisking together dry ingredients for peach and blueberry boy bait

Cream the butter and brown sugar until pale and fluffy.

creamed butter and sugar for peach and blueberry boy bait

Add the eggs one at a time.  Make sure to put a tablespoon of flour in with each egg to prevent the batter from curdling.

cake batter for peach and blueberry boy bait after eggs are added

Pour in the peach juice and half the flour, then mix.  Dump in the milk and mix in the remaining flour until the batter is smooth.

completed cake batter for peach and blueberry boy bait

Spread the batter in a buttered 9 by 13-inch cake pan and sprinkle the blueberries and canned peaches on top.

peach and blueberry boy bait with fruit on top

Bake at 350 F for about 30 minutes, until the cake is golden brown and springs back when pressed with a fingertip.  Meanwhile, place more blueberries, peaches, sugar, and flour in a saucepan to make the jam topping.

jam ingredients for peach and blueberry boy bait

Cook the jam over medium-low heat for about 7 minutes, stirring frequently, until it’s thickened.

cooked jam for peach and blueberry boy bait

Spread the jam on top of the baked cake.

jam spread on top of peach and blueberry boy bait

Put all the crumble ingredients in a small bowl and combine them until a dough forms.

crumble topping for peach and blueberry boy bait

Scatter little pieces of crumble dough over the cake, sprinkle with demerara sugar, then bake for about 15 minutes until set.

crumble topping on peach and blueberry boy bait before baking

Enjoy!

crumble topping on peach and blueberry boy bait after baking

Pro Tips

  • Butter the cake pan for easy removal.
  • If you’re using frozen blueberries, make sure to use them straight from the freezer.  Thawed blueberries release too many juices, discoloring the cake and possibly causing the jam not to set.
  • Be careful not to overbake the cake, or it will be dry.  It will be baked twice, so it’s better for it to be a little underdone than overdone.
  • Stir the jam frequently, and keep the heat low so it doesn’t burn.

forkful of peach and blueberry boy bait

Are you hungry yet?  A big slice of this blueberry boy bait will be just the thing!

This peach and blueberry boy bait recipe is inspired by Ruth Clemens’ recipe on the Pink Whisk, and Jenn Segal’s Blueberry Coffee Cake recipe on Once Upon a Chef.

Enjoy the bounty of summer fruit with these other dessert recipes.

forkful of strawberry shortcake person holding a bowl of peach cobbler taking a forkful of blueberry frangipane tart

Did you make this peach and blueberry boy bait?  Share how you enjoyed it by leaving a comment below!

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slice of peach and blueberry boy bait with fork

Peach and Blueberry Boy Bait


  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This delicious coffee cake for a crowd uses beautiful summer blueberries and canned peaches.  It’s a simple recipe that’s perfect for entertaining or family dinners.


Ingredients

For the Cake

  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • scant 1 cup light brown sugar, packed (165g)
  • 1 cup unsalted butter, softened (230g)
  • 3 large eggs, at room temperature
  • 1 2/3 cups fresh or frozen blueberries (235g)
  • 8 ounces canned peaches, drained (225g)
  • 1/4 cup peach juice reserved from can (60 ml)
  • 1/4 cup whole milk (60 ml)

For the Jam

  • 1 1/3 cups fresh or frozen blueberries (200g)
  • 8 ounces canned peaches, drained (225g)
  • 5 tablespoons granulated sugar (65g)
  • 4 teaspoons all-purpose flour (10g)

For the Crumble & Decoration

  • 6 tablespoons brown sugar, packed (85g)
  • 5 tablespoons unsalted butter, chilled and cubed (70g)
  • 1/2 cup all-purpose flour (65g)
  • 1/2 teaspoon ground cinnamon
  • 1-2 tablespoons demerara sugar

Instructions

Making the Cake (30 minutes + 30 minutes baking)

  1. Preheat the oven to 350 F.  Butter the base and sides of a 9 by 13-inch cake pan.
  2. Drain a 29-ounce (822g) can of sliced peaches, reserving the juice.  Set aside half of the peaches, then chop the remaining peaches into bite-sized pieces.
  3. Whisk together the flour, baking powder, and salt until well blended.
  4. Cream the softened butter and brown sugar in the bowl of stand mixer fitted with the paddle attachment until pale and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a flexible silicone spatula.
  5. Add the eggs one at a time, beating well after each one.  Add a tablespoon of the flour mixture with each egg to prevent the batter from curdling.
  6. Pour in 1/4 cup (60 ml) of the reserved peach juice, then add half of the flour mixture.  Mix on low speed until blended, then add the milk and remaining flour mixture.  Mix until well combined, but be careful not to overbeat or the cake will be tough.
  7. Spread the batter evenly in the buttered pan and sprinkle the blueberries and chopped peaches on top.
  8. Bake the cake at 350 F for about 30 minutes, until it’s a pale golden on top and springs back when gently poked with a fingertip.  Let the cake cool a little on a wire rack while you prepare the jam and crumble.

Making the Jam (10 minutes)

  1. Pour the reserved peach slices, frozen blueberries, sugar, and flour into a medium saucepan.  Set over medium-low heat and stir frequently for about 7 minutes, until the fruit has cooked down and the jam has thickened.   Cut up the peaches with a spoon as they cook, but try not to mash the fruit too much; we’re looking for a chunky jam.
  2. Spread the jam on top of the warm cake.

Making the Crumble (5 minutes + 15 minutes baking)

  1. Stir together the brown sugar, flour, and cinnamon in a small bowl.  Rub in the butter with your fingertips, then knead a few times until the dough-like mixture is well blended.
  2. Crumble up the dough and scatter it on top of the jam and cake.  Sprinkle a tablespoon or two of demerara sugar on top for decoration.
  3. Bake the boy bait at 350 F for about 15-20 minutes, until the crumble has spread and set a little.  Serve the boy bait at room temperature, warm, or cold.  It tastes especially good with vanilla pudding, ice cream, or custard.

Notes

  • If you’re using frozen blueberries, make sure they’re still frozen when you use them in the cake and jam, or they will release too many juices.

Keywords: blueberry, boy bait, peach

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