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Blueberry Coffee Cake

    This old-fashioned blueberry coffee cake comes with a darling name and story. In 1954, a 15-year-old girl from Chicago named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off).

    Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men. Tender, easy to make, and jam-packed with berries, boy bait has been popular ever since.

    2 c. flour
    1 c. sugar
    1 c. milk
    1/3 c. butter, softened
    1 egg
    1 T. baking powder
    1 t. salt
    1 ½ c. blueberries (I used frozen; thawed slightly)

    How to make it

    Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
    Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.
    Streusel Topping:
    ½ c. chopped walnuts or pecans
    1/3 c. brown sugar, packed
    ¼ c. flour
    ½ t. cinnamon
    1 T. butter, softened
    Mix all ingredients together until crumbly. Sprinkle on top of cake.
    1 c. powdered sugar
    2 T. milk
    ¼ t. vanilla
    Combine all ingredients; drizzle over top of cake.