This past week I made this moist, buttery coffee cake with its crisp, cinnamon-sugar topping from The Allergen-Free Baker’s Handbook. It’s based on an old-fashioned recipe from the 1950s, called Blueberry Boy Bait, a coffee cake named for the effect it had on teenage boys. You can also find the recipe here on the author’s website.
It was easy to make, and tastes great, definitely a hit in our house. The hardest part is waiting for it to bake for an hour in the oven! I can see how it doesn’t last very long as the book claims. I kept half in the fridge and it almost lasted a week, so today I made another.
This is one of my favorite recipes in the book so far, and I’m sure I’ll be making it many more times!