Shoes & Sweets 1

These oh so pretty navy Crepe-de-Chine Slingbacks are designed by Christian Louboutin.  I can't stop staring at them.  Wouldn't they be great with jeans and a fun sort of blazer with a funky tank under.  Or perhaps the perfect wedding 'blue' for that special sassy bride. Thanks to Smitten Kitchen for this lovely Blueberry Boy Bait Recipe! BBB Bait is a delicious, buttery, rich single-layer cake studded with fresh blueberries and swaddled in a sheet of cinnamon sugar...um, can we say...yum!!

Blueberry Boy Bait Recipe

(Serves 12, generously)

Ingredients

2 cups plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt

16 tablespoons unsalted butter (2 sticks), softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)

1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

For the cake:  Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping: Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)