Blueberry Boy Bait

That's right, bring all the boys to the yard with this light, moist, crackly-topped cake. As some designers might say, it's blueberrylicious! (Sorry, yes, those references were somewhat uncalled for) But that's okay, America's Test Kitchen wins again:

Cake
16 Tbs (2 sticks) unsalted butter, softened, plus more for the pan
2 cups plus 1 tsp all-purpose flour
1 Tbs baking powder
1 tsp salt
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries (fresh or frozen - if frozen, don't defrost)

Topping
1/2 cup blueberries (fresh or frozen - if frozen, don't defrost)
1/4 cup granulated sugar
1/2 tsp cinnamon

Preheat oven to 350F. Grease and flour a 13x9 inch baking pan.
Whisk two cups of flour, baking powder, and salt together in a medium bowl. With an electric mixer, or at least in a different bowl, cream together the butter and sugars until fluffy. Add the eggs one at a time and beat until just mixed in. Beat in one third of the flour mixture until incorporated; beat in half of the milk. Follow with half of the remaining flour mixture, then the rest of the milk, and finally the remainder of the flour mixture. Toss the blueberries with the remaining 1 teaspoon of flour, then fold into the batter. Scrape the batter into the pan and smooth with a spatula.

For the topping: Scatter the blueberries over the top of the batter. Stir the granulated cinnamon and sugar together in a small bowl and sprinkle over the batter. Bake until your toothpick comes out clean, 45-50 minutes. Cool in the pan for 20 minutes, then pop it out and start eating.

I substituted dark brown sugar for the light and sprinkled on some more blueberries, but that seemed to have no ill effects. So start baiting the boys already! (We'll find a cake for luring the ladies too, don't worry)