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  This cake is a modified version of a famous cake called Blueberry Boy Bait. The original recipe and charming name came from a 15 year old Chicago girl in the 1950's and came in second in Pillsbury's national baking contest. We converted it to a lemon blueberry cake with a glaze. It's really good both in it's original form and our lemon version.

                   Our Lemon Blueberry Cake
                            Carol and Bill 
2 sticks (1/2 lb) butter softened     1 cup whole milk
2 cups + 1 Tbs flour    3/4 cup light brown sugar
3/4 cup sugar (divided)     3 eggs   1 Tbs baking powder
1 tsp salt     1/2 tsp cinnamon
1 pint pkg. blueberries
2 Tbs lemon juice    1 Tbs lemon zest
                  Glaze
2 Tbs lemon juice      2 Tbs whole milk
2 cups confectioner sugar sifted

Instructions

Whisk together 2 cups flour, baking soda, and salt.

Cream the butter, brown sugar, and 1/2 cup sugar. Add eggs one at a time. Add lemon juice and zest. Mixing, add half the dry ingredients then half the milk, then remaining dry and remaining milk.

Toss blueberries with 1 tsp flour until coated. Mix half into batter until just distributed. Pour batter into greased and floured 9" x 13" baking dish. Sprinkle remaining blueberries on top. mix and sprinkle cinnamon and 1/4 cup sugar.

Bake at 350F for 45 - 50 minutes. Let cool completely before glaze.

Glaze: Sift powdered sugar. Mix with lemon juice and milk. Add more sugar if too thin. Add to cake when it has cooled.

Notes - The original is a great thing itself. If you wish to try it, just omit the lemon juice and zest, and the glaze. Can use frozen blueberries but do not thaw them or the cake will turn bluish.