Ingredients
Method
- Preheat oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper.
- Cream granulated sugar and shortening in a bowl until fluffy (3–4 minutes). Add eggs one at a time, beating well after each addition.
- Stir in milk and vanilla extract until smooth with a dough-like texture.
- In a separate bowl, whisk flour, baking powder, salt, and optional cinnamon.
- Gently fold dry ingredients into the creamed mixture until just combined. Do not overmix.
- Fold in thawed blueberries (and lemon zest if desired) with a spatula.
- In a small bowl, mix brown sugar, flour, and butter until it forms a gritty streusel.
- Pour cake batter into prepared pan. Sprinkle streusel topping evenly over the surface.
- Bake for 35–45 minutes until golden, top is crisp, and a toothpick inserted in the center comes out clean.
- Cool completely before slicing into 12 pieces.
Notes
For extra moisture, toss blueberries with a pinch of flour before folding in.
Substitute up to 50% of the all-purpose flour with oat flour for a different texture.
Use room-temperature eggs for smoother emulsification.
Optional: Sprinkle additional cinnamon or chopped nuts over the topping.
Store in an airtight container at room temperature for 2–3 days.
Substitute up to 50% of the all-purpose flour with oat flour for a different texture.
Use room-temperature eggs for smoother emulsification.
Optional: Sprinkle additional cinnamon or chopped nuts over the topping.
Store in an airtight container at room temperature for 2–3 days.