How to make blueberry boy bait in a slow cooker

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I first had blueberry boy bait at a bake sale and was taken with the cute name and simple fruity flavor. It’s like a hybrid of blueberry muffin and coffee cake. It’s got enough fruit packed in to feel like a reasonable breakfast, a light airy crumb that’s perfect for a coffee-break snack, and a melt-in-the mouth sweetness that will satisfy any dessert lover.
The original version of this recipe won a national baking completion; its inventor claimed that teenage boys found it irresistible. My variation keeps the delicious crumble topping, but calls for a greater abundance of berries and finely chopped pecans to add crunch to the topping. I’ve also reduced the liquid to keep it light and fluffy in the slow cooker.
Blueberry Boy Bait
Preparation Time: 15 minutes
Total Time: 4 hours, 15 minutes
Serves: 12
16 tablespoons (2 sticks/225 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) dark brown sugar
2 eggs
3/4 cup (180 ml) buttermilk
2 cups (280 g) all-purpose flour (or all-purpose gluten free flour blend)
1 tablespoon (12 g) baking powder
1/2 teaspoon (4 g) fine sea salt
3/4 cup (75 g) blueberries, fresh or frozen (not thawed)
3/4 cup (75 g) blueberries, fresh or frozen (not thawed)
1/4 cup (40 g) granulated sugar
1 teaspoon (2 g) ground cinnamon
1/4 cup (30 g) finely chopped pecans
1. Line a 5-6 quart slow cooker with foil and grease with butter.
2. Cream the butter and sugars 3-4 minutes until light and fluffy.
3. Add eggs and buttermilk and mix thoroughly, another 3 minutes or so.
4. Add dry ingredients—flour, baking powder, sea salt— and mix until batter is smooth.
5. Fold berries in gentle and pour batter into prepared slow cooker.
6. In a medium bowl, mix topping ingredients. Sprinkle over batter.
7. Cover with slow cooker lid, lined with paper towel. Cook on low for 4 hours, or until a knife inserted in center comes out clean.
8. Lift out using the foil and cool for 10 minutes before slicing and serving,
Pro tip: To enhance the flavor of the pecans, spread on a baking sheet and toast for 10 minutes in a 400° F oven before adding to topping.
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