Serves 12

In 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys--one bite and they were hooked. Topped with cinnamon-sugar and loaded with blueberries, it straddled the divide between coffee cake and dessert cake. When we re-created the version we found in The Pillsbury's Bake Off Dessert Cookbook, the following adjustments achieved just the right result.

If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.

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

2. Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. 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 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

3. For the topping: Scatter blue-berries 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.)