Martha Greenlaw learned to make this delicious, coffee cake–like dessert with a streusel topping from her mother, Inez Glidden. Inez always served the cake with whipped cream (because she lived on a dairy farm, she had the freshest cream imaginable). "Sometimes the cake buckles, and the top is full of sinks and holes," Martha says. "But put whipped cream on it and it looks perfect."
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1 1/3 cups all-purpose flour
1 cup sugar
1 teaspoon cinnamon
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup solid vegetable shortening, at room temperature
1 large egg
1/3 cup milk
2 cups blueberries
Whipped cream, for serving
How to Make It
Preheat the oven to 350°. Butter an 8-inch square glass baking dish. In a medium bowl, combine 1/3 cup of the flour with 1/2 cup of the sugar and the cinnamon. Using your fingers, rub in the butter until the mixture is crumbly.
In a small bowl, whisk the remaining 1 cup of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the remaining 1/2 cup of sugar with the shortening. Beat in the egg. Beat in the flour mixture in 2 batches, alternating with the milk. Spread the batter in the prepared baking dish. Scatter the blueberries over the batter. Sprinkle with the cinnamon topping and bake for 40 minutes. Let cool slightly. Serve warm or at room temperature with whipped cream.
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