Description
A moist crumb batter with fresh blueberries and a crackly streusel topping, this easy American coffee cake is perfect for any occasion. Adapted with halal-compliant ingredients like shortening and non-dairy options for versatility.
Ingredients
1 ½ cups granulated sugar
½ cup shortening
2 large eggs
1 cup milk
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries
1 cup light brown sugar
1 teaspoon vanilla extract
½ cup non-dairy butter or coconut oil (for streusel)
Instructions
Preheat oven to 350°F (180°C)
Whisk together 4 cups flour, ½ teaspoon salt, and 4 teaspoons baking powder in a large bowl
In a separate bowl, mix 1 ½ cups granulated sugar, ½ cup shortening, 2 eggs, 1 cup milk, and 1 teaspoon vanilla extract until smooth
Add wet ingredients to the flour mixture and stir until just combined
Gently fold in blueberries, being careful not to crush them
In another bowl, combine 1 cup light brown sugar, ½ cup non-dairy butter or coconut oil, and a bit of flour using a pastry cutting tool for streusel
Sprinkle the streusel evenly over the batter in a 9×13-inch greased pan
Bake for 35–45 minutes until golden and a toothpick comes out clean
Cool before cutting into squares and serving
Notes
Shortening prevents greasy texture while preserving blueberry flavor
Frozen blueberries work; no need to thaw, just adjust baking time if needed
For non-dairy milk, add ½ tsp baking soda to maintain balance
Replace all-purpose flour with 1½ cups almond flour + 2 cups rice flour for a gluten-free version
Almond extract can be used instead of vanilla for a bolder flavor
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 45g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg