Toasted Coconut-Topped Blueberry Cake

Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch square baking pan. (5 minutes)

Recipe View In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Gently toss the blueberries with a tablespoon of the flour mixture to prevent them from sinking to the bottom of the cake. Set aside. (10 minutes)

Recipe View In a large bowl, beat the vegetable shortening and 1 cup of sugar with an electric mixer until light and fluffy. Beat in the egg until well combined. Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just incorporated, being careful not to overmix. Gently fold in the floured blueberries. Pour the batter into the prepared pan. (15 minutes)

Recipe View For the topping, in a separate bowl, combine 3/4 cup sugar, 3/4 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the toasted coconut. Sprinkle the topping evenly over the cake batter. (10 minutes)

Recipe View Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. If the topping starts to brown too quickly, you can tent the cake with foil during the last 15-20 minutes of baking. (70 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)