Blueberry Boy Bait {Gluten Free}

Blueberry Boy Bait

One of my hubby’s favorite sweets is Blueberry Boy Bait. I didn’t catch him with it though, so I can’t testify to its effectiveness in catching boys. If you have caught one, it’s guaranteed to keep him coming back for more. You can make this with fresh or frozen blueberries. In the pictures below, I used frozen blueberries but once those delicious blue gems ripen this summer, I’ll be making this with fresh blueberries.

oats in mill

Another chance to use my WonderMill! I just love this thing, it has made my gluten free life so much better!

oat flour

Just look at that lovely organic oat flour!

Begin by combining the dry ingredients (making sure to reserve 1/4 c raw sugar for the topping)


In a separate bowl, beat together the sugars and butter until light and fluffy. This takes a few minutes, but it is actually an important part of getting rise out of your baked goods.

Creaming is one of the most important mixing methods used in the entire recipe. It incorporates the maximum amount of air bubbles created by dry crystalline sugar, typically granulated white table or super-fine, or brown sugar, beaten with plastic solid fat (stick butter or margarine, shortening or lard), so a recipe will rise in the oven and be light in texture when baked. The cake rises from these air bubbles expanding from the heat of the oven, steam generated from the liquid ingredients and from carbon dioxide generated from the chemical leaveners or baking powder and/or baking soda.



Next, add eggs and vanilla and beat until well combined.

Gently fold 1 cup blueberries into batter.

fold in blueberries

This batter is very thick, not like cake batter. Don’t be alarmed! Just spread it out in the pan evenly.

In a small bowl, combine remaining sugar and cinnamon. Toss remaining 1/2 cup blueberries in mixture and sprinkle evenly over top of batter.

before baking

Bake in preheated oven for 40-60 minutes or until it passes the Toothpick Test. My oven needed just a bit longer than 45 minutes to get it completely baked.

Serve with ice cream, or have it for breakfast with your mother in law and coffee!


Blueberry Boy Bait {Gluten Free}
Recipe type: Dessert
Cuisine: American
Serves: 12-20
A delicious stage for blueberries, fresh or frozen. Served warm with vanilla ice cream, it's absolutely heavenly!
  • 1 c all purpose gluten free flour
  • ½ tsp xanthan gum (leave out if your flour blend already contains it)
  • 1 c freshly ground oat flour
  • 1 tsp salt
  • 1 Tbs aluminum free baking powder
  • ¾ c packed brown sugar or sucanat
  • ½ c raw sugar
  • 3 eggs
  • 1 c softened butter (2 sticks)
  • 1 c whole milk
  • 1 tsp vanilla
  • 1½ c blueberries, separated
  • 1 heaping tsp cinnamon
  • ¼ c raw sugar
  1. Preheat oven to 350 degrees.
  2. Grease a 9" x 13" baking dish.
  3. Combine flours, salt and baking powder (adding xanthan gum if necessary)
  4. In a separate bowl, beat together the butter, brown sugar/sucanat and raw sugar until light and fluffy.
  5. Add eggs and vanilla and beat until batter is smooth
  6. Add milk and half the flour mixture, beat until mixed well
  7. Add the remaining flour, beat until mixed well
  8. Gently fold in 1 cup of blueberries
  9. Pour and spread batter into prepared dish
  10. Evenly sprinkle remaining blueberries on top
  11. Combine remaining sugar with cinnamon and sprinkle evenly over batter and blueberries
  12. Bake for 40-60 minutes, or until a toothpick inserted into the middle of the cake comes out clean
  13. Serve warm with ice cream and coffee, or room temperature. Really, it's good at any temperature. Just eat it!


About Dawn @ohsweetmercy

Dawn is a wife and homeschooling mom of a lovely teenage daughter and very spirited five year old son. She is also blessed with three grown up stepsons and a grandson. Faith, family and food are her passions…along with writing, photography and riding the Harley with the love of her life. Attending a Nourishing Our Children seminar opened her eyes to the realities of our industrial food system and she strives to prepare real, whole, nourishing foods for her family with a limited budget while being mindful of the gluten-free needs of her family. Her motto is “doing the best you can with what you have is better than doing nothing at all.
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