Blueberry Boy Bait

Prep Time
Cook Time
Ready In

"This is the recipe that won second place in the junior division for Chicago teenager Renny Powell in Pillsbury's fifth Grand National recipe contest (later to become the Pillsbury Bake-off). This is the original recipe, not one of the more elaborate "improved" versions that aren't really similar. Adapted from Pillsbury's 5th Grand National 100 Prize-Winning Recipes. I don't recommend using any other kind of fruit; the results will not be as good. Fresh blueberries are best, but frozen can be used. If using frozen berries, drain them well. Don't worry if they sink to the bottom; they're supposed to."

Original recipe yields 12 servings


  • Serving Size: 1 (101.9 g)
  • Calories 296.9
  • Total Fat - 12.1 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 64.2 mg
  • Sodium - 380.3 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 27.3 g
  • Protein - 4.2 g
  • Calcium - 92.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°

Step 2

Sift flour and sugar together.

Step 3

Cut in butter until mixture resembles small peas. Remove 3/4 cup butter mixture and set aside.

Step 4

Add baking powder, salt, egg yolks and milk to remaining butter mixture.

Step 5

Beat at low speed for 3 minutes.

Step 6

Beat egg whites until stiff but not dry.

Step 7

Fold egg whites into batter.

Step 8

Spread batter into greased and floured 12" x 8" x 2" pan.

Step 9

Spread berries over the batter.

Step 10

Sprinkle reserved butter mixture over the top.

Step 11

Bake 40-50 minutes, or until tester comes out clean.

Tips & Variations

No special items needed.



So yummy, and I had it for breakfast!

review by:
(27 Jan 2018)


So delicious and loved all the fresh blueberry flavor. Nice and moist also!

review by:
(29 Jun 2017)


I took the previous reviewer's advice and cut the salt in half, and it worked out fine for me. This is a very delicious breakfast cake, or at least that's how we ate it. Loved this very much!

review by:
(13 Jan 2016)


Loved it! This would be an easy 5 stars except that our modern tastes aren't up to that much salt. Next time I will cut the salt in half. Otherwise the taste and texture are perfect. Thanks Chocolatll for a keeper!

review by:
(28 Jul 2015)