Cybele Pascal
Gluten Free Coffee Cake
Blueberry Boy Bait
Makes 8 servings (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)
This moist, buttery coffee cake with its crisp, cinnamon-sugar topping is based on an old-fashioned recipe from the 1950s, called Blueberry Boy Bait, a coffee cake named for the effect it had on teenage boys. My boys aren’t teens yet, but this bait works for them. They’ll gobble it up in one daywith not a crumb left over.
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Tip: If using frozen blueberries, keep frozen until the last minute, or they’ll turn your batter blue-green.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
21 Responses
Hi Cybele,
My grandmother makes the regular version of this. So glad to see you made a gluten , and dairy free version of this. Can’t wait to try this.
Hi! Quick quetion: my kid is dairy/egg/nut allergic, but she can eat wheat. To make this with regular flour, would we just use reg. flour and omit the xantham gum?
Thank you, sounds yummy!
[…] This post was mentioned on Twitter by chupieandjsmama, Cybele Pascal, Cybele Pascal, Cybele Pascal, Cybele Pascal and others. Cybele Pascal said: Check out Gluten-Free Coffee Cake: Blueberry Boy Bait! (Vegan and Allergy-Friendly Too) @ http://www.cybelepascal.com/?p=1887 […]
Hi Cassie:
Does she call it “boy bait”????
Hi Andrea:
Sure that’s fine. Just measure flour by spooning into a dry measuring cup, and leveling off with a straightedge and omit xanthan gum as you note. Enjoy!
Cybele
this is the first recipe I made from the Baker’s Handbook, truly is Boy Bait, the family(my boys and girl) loved it. Time to make it again! Happy holidays to you!
This cake is sooooo awesome. Made it for the first time last night and can’t stay away!
Thank you so much for sharing this Cybele! I’m always amazed at what you can make without eggs! I really want to try this! Thank you SO much for sharing this on my “A GF Holiday: Breakfast/Brunch Roundup!”
Cybele….have you ever tried this with a different berry like rasberries?
This has nothing to do with this specific post, but…your cookbook is billed as having every recipe free of wheat, among other allergens. I’m not sure if that was your description, or just an editorial description, but just in case, I wanted to be sure you’re aware that spelt is a variety of wheat. You may already know that, but I wanted to mention it, on the off-chance that you weren’t. 
Dear Rachel, thanks for your comment. The first edition of The Whole Foods Allergy Cookbook came out before spelt was classified as wheat. It was considered an ancient cousin of wheat at the time, and tolerable for those with wheat allergies. After it came out, the FDA declared spelt a form of wheat! However, that version of the book is no longer in print, and the revised edition has no spelt in it. If you are looking for a gluten-free cookbook, The Allergen-Free Baker’s Handbook is 100% gluten-free.
Carrie:
My pleasure! Thanks for hosting!
all best,
Cybele
Thanks, Robin! Happy the recipe is doing as its supposed to, and acting as bait to get the loved ones to the table!
Carolyn:
Yes, this is also delicious with raspberries! Let me know how you like it.
all best,
Cybele
Wow, this is incredible, and the first good baked good I have had since starting this new life 4 months ago. Thank You!
Cybele:my grandmother calls it Blueberry Coffee Cake. I think I like your name better.
This is my favorite recipe, hands-down! I have not tried it with your flour mixture yet because my son has been trialing beans and berries. So, I’ve used Bob’s Red Mill G/F flour (a blend with garbanzo/fava) and it was AWESOME! It’s no good for me though, because I can’t stop eating it. If I make it too often, I may turn into a blueberry and someone will have to roll me away! 
Thank you VERY much for putting this recipe in your book!
-Debbie (“Eos Mom”)
LOVE LOVE LOVE this recipe! It’s my favorite (followed by the maple chocolate cupcakes)! My two roomates and I devoured this within an hour. It was one of the best things I’ve tasted!
Hello Cybele,
My name is Dominique and I live in The Netherlands.
First of all, THANK YOU!!!
Thank you so much for all your research and wonderful recipes!
Since a couple of years I am allergic to milk and all it’s products, eggs, soy and almonds. I had been a vegetarian for 14 years, and suddenly was “forced” to become vegan. Although I have bought several vegan cookbooks, I have not found recipes like mayonnaise, creme brulee, etc. that I can eat because they all include soy. And some recipes for pie, f.i., are not always delicious…
You can just imagine my joy when a couple of days ago I discovered your recipes in the internet! I simply could not believe my eyes! I have already ordered your two books and can’t wait to receive them! They will make my life much easier, and that of my family as well. Specially for family gatherings, when the search begins: what is Mum going to eat?
So thanks again, and here are a couple of questions which I hope you can answer for me:
1. In Holland I can only find only 1 brand of margarine that has no milk or soy. Vegetable shortening does not exist here. Is it possible to replace one for the other?
2. Since I am not allergic to gluten, may I use normal flour in your recipes?
3. In many recipes you use Canola oil. Here it is sold by another name, (koolzaad olie, made with Brassica napus) and many people consider it to be very unhealthy. Are we talking about the same product?
4. I am also allergic to all sorts of parfume, something called Peru Balsam, Cobalt and Nikkel. I read somewhere that chocolate contains nikkel and eating it may affect people with this type of allergy. Do you know if this is true?
I believe this is all for now. Maybe more questions will arise once I recieve the books.
Thank you once again, and please keep delighting us with new recipes!
Kind regards,
Dominique
[…] Boy Bait, a coffee cake named for the effect it had on teenage boys. You can also find the recipe here on the author’s […]
I have made Blueberry Boy Bait twice now and my family can’t get enough of it. We are new to the food allergy world and I have realised something since following Cybele’s recipes: I haven’t tasted real food unitl now. I had no idea that simple ingredients could hold so much flavour, and the joy of not having migraines and stomach pains from dairy and soy products cannot be described.
We are in Australia and find it so hard to get quality recipes for allergen free foods. I have been telling everyone about Cybele and her recipes. I even made allergen free cakes for the school fete, all from Cybele’s book. They were amazing.
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