Paleo Blueberry Boy Bait

YumPaleo Blueberry Boy Bait (Grain/Gluten/Dairy Free) | GrokGrub.comI love recipes with fun names, and classic American baking features some great recipe titles. “Blueberry Boy Bait” may be among the best, however. No, I can’t take credit for the name but I can take credit for an amazing Paleo adaption of a decadent treat (that may be even better than the original, who knows?) using all gluten-free, low glycemic ingredients. Speaking of the original, it has the story one might expect behind its coy name:  “blueberry boy bait” placed second (they were just jealous) in the junior division of the 1954 Pillsbury Grand National Baking Contest. Fifteen year-old Adrienne Powell submitted this family recipe named for the affect it had on boys. Anyway, the Examiner doesn’t call this a “bake sale classic” for no reason. My version and meltingly rich, almost cake-y in texture, with just the right amount of berries to liven it up. I’ll definitely be making this on a visit back to Texas this summer, because it has down-home Southern delicious written all over it.  

Paleo Blueberry Boy Bait (Grain/Gluten/Dairy Free) | GrokGrub.com

If you’re curious about the coconut sugar listed in the ingredients, that’s the “low glycemic” aspect I mentioned above.  There’s something called the Glycemic Index that ranks carbs on a scale of 0 to 100, with higher values given to foods that cause the most rapid rise in blood sugar. Pure glucose is ranked 100, white sugar is 65 and honey is 55 (and a white potato is 85).   Coconut sugar only clocks in at 35!  So, while this tastes like oven-browned, blueberry-speckled heaven, it’s actually taking your blood sugar for a comparatively smooth ride. 

So give this a try, and… happy boy-baiting? 😉

Paleo Blueberry Boy Bait (Grain/Gluten/Dairy Free) | GrokGrub.com


Paleo Blueberry Boy Bait
 
Prep time
Cook time
Total time
 
Paleo Blueberry Boy Bait is a delicious, moist, single-layer cake studded with fresh blueberries.
Author:
Serves: 10
Ingredients
  • 3 cups almond flour
  • ¾ cup coconut sugar
  • ½ tsp baking soda
  • 1 tsp cream of tarter
  • ¼ tsp salt
  • 1 cup coconut milk
  • ½ cup shortening
  • 3 eggs
  • 6 oz blueberries
Instructions
  1. Preheat oven to 350F. Line an 8x8" pan with parchment paper.
  2. In a food processor, grind the coconut sugar to a fine dust. Transfer to a large mixing bowl, then stir in the almond flour, baking soda, cream of tarter and salt.
  3. In a medium mixing bowl, cream together the coconut milk, eggs and shortening with a hand mixer until frothy.
  4. Fold the wet ingredients into the dry, then stir in the blueberries (reserving a scant handful). Spoon the batter into the pan, and level briefly with the back of the spoon.
  5. Sprinkle the reserved blueberries on top, and press gently down into the batter.
  6. Bake in the preheated oven for 20 minutes OR until browned, firm, and a tester inserted comes out clean.
  7. Allow to cool slightly, then slice and serve.
Notes
Try this with a sprinkle of cinnamon on top for an added pop of flavor.

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Comments

  1. says

    Hi there, I first want to say thank you for such wonderful work in creating your blog!

    I was wondering if you have tried these little known gluten free, dairy free, paleo products (with a sugar free option): Miss Paleo Mixes. They have some more information on the website: http://www.misspaleomixes.com

    If you’d like to try a sample to review on your blog, we’d be happy to send it!

    Feel free to email or contact me through my blog (www.rachelshealthyreviews.com) if you decide this is something that interests you.

    Thank you! -Rachel

    • Grok Grub says

      Nope, never tried them before! Send me an email at grokgrubblog (at) gmail (dot) com and we can chat further. :)

  2. Kate Koger says

    Well I just happened to have picked up some fresh blueberries today….this might be where they end up going!!!!!

    • Grok Grub says

      Kati, I think so. You’ll need to change the measurements significantly, however, due to the fact that coconut flour is MUCH more absorbent than almond flour. I would start with 1/2 cup coconut flour and work up to 3/4 cup if the batter is still loose (it should be the consistency of thick pancake batter). Good luck!

  3. Lizzie says

    Can I use coconut oil in place of the shortening? I don’t have any and hate to buy it for one recipe if there’s an easy sub. Thanks! Looks delish!

  4. Linda says

    Just popped this in the oven and sitting here impatiently waiting! My dipped finger in the batter tells me this is going to be delicious!

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