Blueberry Boy Bait (two ways)

Spring has definitely sprung over here with a high of 72 yesterday (followed by a couple inches of snow this morning), and the warm weather has gotten me thinking about the berry pies and lemony goodness that become more popular in the coming season. I decided something blueberry was definitely in order and perused my bookmarks and Pinterest boards in hopes of seeing something that piqued my interest.

Blueberry Boy Bait {{Baking Bytes}}

It didn’t work (ha) but I did ultimately remember a fabulous blueberry dish I made at home several years ago called Blueberry Boy Bait. The name has always made me giggle and the dish is amazing. A quick Google search brought me right to the lovely post from Smitten Kitchen I so fondly recalled.

Before we get much further, please bear in mind there is absolutely nothing healthy about this. It’s cake. I know there’s no frosting, but it’s like 90% butter (slight exaggeration) and 100% delicious and you should definitely make some. Just know that this is not a health food, and if you’re looking for one of those you should bake some Blueberry Oatmeal Muffins instead.

Blueberry Boy Bait {{Baking Bytes}}

Still here? Excellent. Rich and buttery, fluffy and moist, brimming with blueberries, and topped with a cinnamon & sugar coating I always adore, it’s hard to have just one piece. After making it again, I’m honestly not sure why I waited so long and it will definitely be put in a more regular baking rotation. It pairs equally well with a cup of coffee for breakfast or snack, and a glass of milk for dessert. Or a handful straight from the cooling rack to your mouth because you “accidentally” didn’t grease the pan well enough and had to hide the evidence.

Blueberry Boy Bait {{Baking Bytes}}

The blueberries do always sink to the bottom for me, but I consider this a feature rather than a problem, as it results in a perfectly proportioned cake-to-blueberry ratio with every bite. The cake is somewhat fragile, so be careful removing it from the pan. If you’re concerned about presentation, you could bake them in a muffin tin with paper liners instead, but I have not personally tried this.

Blueberry Boy Bait - Lemon {{Baking Bytes}}

Since spring was in the air, I tried a lemony version as well. I definitely prefer the original, but this is a nice alternative if you’re in the mood for it.

Blueberry Boy Bait

Adapted from Smitten Kitchen
Makes 8×8″ dish


1/2 cup unsalted butter, room temp
1/4 cup packed brown sugar
1/4 cup white sugar

1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

1 egg

1 cup whole milk (2% worked great)

1/4 cup blueberries, fresh or frozen (do not thaw)
1 Tbsp flour

1/4 cup sugar
1/2 tsp ground cinnamon
1/4 cup blueberries, fresh or frozen (do not thaw)


  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8×8″ baking dish and line the bottom with parchment paper. Grease the paper too.
  2. Add butter and sugars to the bowl of an electric mixer and beat for about two minutes on medium-high speed until light and fluffy.
  3. Meanwhile, whisk together flour, baking powder, and salt in a small bowl. Set aside.
  4. Add eggs to butter mixture one at a time, mixing until just incorporated and scraping the bowl between each one.
  5. Alternate adding flour (1/3 at a time) and milk, starting and ending with flour.
  6. Toss 1/4 cup blueberries with remaining one tablespoon flour and fold into batter. (It won’t look like enough, but I promise it doesn’t need more.)
  7. Spread into prepared pan and sprinkle additional 1/4 cup blueberries onto the batter. Mix together sugar and cinnamon and sprinkle about half over the top.
  8. Bake about 35 minutes or until a toothpick comes out clean and the top doesn’t look super wet.
  9. Immediately sprinkle with additional cinnamon & sugar topping (optional but recommended). Cool at least 20 minutes in the pan before serving.
  10. Attempt to not eat the entire pan in one sitting, but fail deliciously.

Blueberry Boy Bait - Lemon {{Baking Bytes}}

Lemon Blueberry Boy Bait

Make as above except substitute 3 tablespoons of milk with lemon juice. Omit cinnamon sugar topping. Whisk 3/4 cup powdered sugar with 1-2 tablespoons lemon juice and use to lightly glaze cooled cake.

Overnight Baked French Toast & Blueberry Sauce

Hello hello! It’s 2015! Fun fact, the year 2030 is now closer than the year 1999. Crazy.

I was originally intending to start off the year with a savory dish to contrast the sugar overload that is December, but I changed my mind. If you want savory, I suggest you look at last year’s post.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

I was lucky enough to be able to take two weeks off work over the holidays, so I spent Christmas at home in Alaska. Unfortunately, Alaska forgot it was winter and didn’t have any snow, so no skiing for me, but I did run over 20 miles that week, my highest mileage week of the year. And I’ve got lots of skiing in since returning to Montana.

Prior to this trip, I’d been eyeing this recipe for well over a month but never had a good reason to make it. I sneakily offered to make breakfast for Christmas Day, and I don’t think anyone minded. I made a substantially less sweet version than the original and I thought it was the perfect amount of sweetness, especially if you’re planning to serve it with regular pancake syrup. I made a quick blueberry sauce as a topping and I’m pretty sure I’ll never eat it any other way. Well, maybe a different fruit. I bet blackberry would be awesome too.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

In any case, this is a great meal for the holidays as it doesn’t require much time in the morning, but it would be equally great any time of the year. Just make sure you leave enough time in the morning for it to bake to your desired consistency. and you’re good to go. (You can always put it in the oven and go back to bed for an hour, I won’t judge.) We had it with a side of scrambled eggs and bacon for a well-rounded meal.

Oh yeah: Blueberry sauce. This stuff is super easy and super delicious, so you should definitely make a batch while the French toast is baking.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

Also: The French toast reheats decently well, but if you don’t have enough people to eat a 9×13 baking dish you can certainly halve the recipe. Or you can split the full recipe between two 8×8 pans and put one of them in the freezer after they’ve refrigerated overnight. Just let it thaw in the fridge the night before and bake as normal (although perhaps a little bit longer depending on how cold your fridge is.) The 8×8 pans bake for roughly the same amount of time as the 9×13 pans.

If you’re looking to please a crowd with very minimal effort, this is definitely the recipe for you! Or if you’re just looking to please yourself, even better. Just try not to eat the whole pan at once.

Overnight Baked French Toast

Adapted from The Pioneer Woman
Serves 8-12


1.5 lbs sourdough bread
8 eggs, lightly beaten
2 cups milk
1/2 cup heavy cream
1/2 cup sugar
2 Tbsp vanilla extract
2 tsp cinnamon


  1. Grease a 9×13 baking dish.
  2. Tear or cut bread into bite-sized pieces and spread evenly into the pan.
  3. In a large bowl, whisk remaining ingredients until completely combined. Pour liquid gently and evenly over the bread.
  4. Cover dish tightly with plastic wrap and store in the fridge overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Retrieve dish from the fridge and use a large spoon to gently stir the mixture, so as to put the wetter pieces on top and the drier ones toward the bottom.2
  7. Bake 45-75 minutes (shorter time for closer to the texture of bread pudding, longer for a crispier texture.)3
  8. Serve immediately with toppings of choice.


You must use sourdough or some other kind of very dense bread.
This is not strictly necessary, but I found the texture to be more even throughout the dish after stirring.
I baked mine for just over an hour to avoid it being wet in the middle, although it was still quite soft. I will likely plan for 70 minutes in the future. If you think it’s getting too crispy on top, you can cover the pan with tinfoil for the last 20 minutes or so, but I haven’t found this necessary.

Blueberry Sauce {{Baking Bytes}}

Blueberry Sauce

Borrowed from My Baking Addiction
Makes about 2 cups


2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
2 Tbsp fresh lemon juice

2 Tbsp cornstarch
2 Tbsp cold water

1/2 tsp vanilla
zest of 1 lemon


  1. Combine blueberries, 1/2 cup water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until mixture comes to a low boil.
  2. Mix cornstarch and 2 Tbsp cold water until completely combined. Slowly stream into the blueberries, stirring constantly but gently, and simmer until mixture thickens, about 5 minutes. (Cook less if you prefer a thinner sauce).
  3. Remove from the heat and stir in vanilla and zest.
  4. Serve on your favorite French toast, pancakes, waffles, ice cream, or whatever needs some blueberry-fication.
  5. Store leftovers in the fridge and reheat leftovers as necessary.

Energizing Oatmeal Blueberry Muffins

What? Two healthy recipes in a row? The end is near! Just kidding. I’ve had this one in the backlog awhile but never got around to writing the post. I promise to bring you a proper amount of sugar next week. (Possibly too much, but that’s up to you.)

Energizing Oatmeal Blueberry Muffins {{Baking Bytes}}

These muffins make an amazing breakfast or snack, and are awesome for pre- or post-run energy. Nice and filling but very flavorful, these are a slightly  healthier alternative to a prepackaged granola bar. They are dense, packed with blueberries, and stick with you. A subtle oatmeal flavor steps them up a notch from your usual blueberry muffin recipe and Greek yogurt adds a little extra protein.

Energizing Oatmeal Blueberry Muffins {{Baking Bytes}}

My new go-to recipe for blueberry muffins has been changed to this one for their amazing flavor, texture, and fillingness. (That’s a technical term.) Warmed and spread with butter, these are delicious all week long (if you haven’t eaten them all before then) any time of the day. Round them out with some scrambled eggs and a cup of coffee and you have an easy breakfast for any day of the week.

Energizing Oatmeal Blueberry Muffins {{Baking Bytes}}

Oatmeal Blueberry Muffins

Adapted from Finger Prickin’ Good
Makes about 15 muffins


2 cups all-purpose (can substitute up to 1/2 cup with whole wheat flour)
1 cup oats
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 large eggs
1 1/2 cups honey nonfat Greek yogurt (I like Greek Gods)
4 Tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, run under hot water to thaw)
1 Tbsp flour


  1. Preheat over to 350 degrees Fahrenheit and lightly grease a muffin tin.
  2. If desired, use a blender or food processor to reduce the size of the oats.
  3. Whisk together flour(s), oats, sugar, baking powder, baking soda, and salt in a large bowl until completely combined.
  4. In another bowl, lightly beat eggs, yogurt, butter, and vanilla.
  5. Add wet mixture to the dry mixture and stir until just combined.
  6. Toss blueberries with remaining flour, then gently fold into the muffin batter.
  7. Fill each muffin well with 4-5 Tbsp batter, and bake 20-25 minutes. Tops should be lightly browned and a toothpick should come out clean.
  8. Cool in the pan for a few minutes, then remove to a wire rack to cool completely (or serve them still warm!)

Best Belgian Waffles Ever

Breakfast is my favorite meal of the day, and I don’t subscribe to the idea that it can only be eaten in the morning. I often make pancakes or stuffed French toast for dinner because who has the motivation for that kind of thing in the morning?

My favorite breakfast is Belgian waffles. But not just any Belgian waffles. I’ve become a bit of a waffle snob and most just don’t make the cut. Restaurant waffles are generally too heavy and many people make “homemade” waffles from a mix. I almost never make anything from a mix because it kind of feels like cheating. Except with pudding, because you just can’t beat 5 minutes from box to spoon.

The fancy glass makes it classy.

These waffles are light, fluffy, and overall delicious. My favorite way to top them is with fresh berries and homemade whipped cream, although chocolate chips and peanut butter is a close second.

It’s a fairly large recipe, so if you’re just cooking for one or two, you’ll want to cut in half. The batter keeps for a few days in the fridge (just give it a good stir) and will be just as delicious, but they won’t be quite so fluffy after day one. I frequently make a batch and eat one for breakfast (and lunch and dinner…) for the next several days.

Below is my family’s recipe for the best Belgian waffles ever (as named by my mom), as well as one for homemade whipped cream.

I hope you enjoy them as much as I do.

Best Belgium Waffles Ever


5 large eggs, separated
4 1/2 cups flour
1/2 cup oil
2 Tbsp baking powder
4 cups milk
1/2 tsp. salt


  1. Prepare and preheat your waffle iron according to its instructions.
  2. Separate egg white into a large bowl (the one for your stand mixer, if you have one) and the egg yolks into another large bowl. Beat egg whites on high speed until light and fluffy.
  3. Add oil and milk to egg yolk and beat lightly. Whisk together flour, baking powder and salt and stir gently into wet ingredients until well blended. Let rest for 10 minutes.
  4. Gently fold in egg whites until mostly blended. Some fluffs of egg white should remain.
  5. Add 3/4 cup batter to waffle maker and cook to desired doneness. Garnish with toppings of choice and enjoy!

Vanilla Whipped Cream


1 cup heavy cream
2 tsp. vanilla
1/4 cup sugar (I generally used powdered but granulated works fine)


  1. Whip cream on high speed to very slightly less than desired consistency.
  2. Add vanilla and sugar and beat until combined.

Notes: If you want to pipe your whipped cream, whip it slightly longer. Spoon it into a frosting bag with your tip of choice (I like a large star) and twist it shut with a plastic bread clip. I find it easiest to set it in a pint glass to store in the fridge.