It's pretty quick to put together and not requiring more than some measuring implements, a spoon and a couple of bowls. Plus it was a huge hit with my husband. It's a "not too sweet" cake, loaded with juicy fruit topped with a crackly, spiced sugar and butter topping.
In a large bowl mix with wooden spoon until blended and creamy:
3/4 cup sugar
1/4 cup lard or vegetable shortening
1 large egg
1/4 tsp vanilla
1/2 cup plus 1 teaspoon milk
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
1 overloaded cup dry blueberries
In a small bowl mix and set aside:
1/2 cup sugar
1/3 cup sifted flour
2 pinches cardamom
1/2 teaspoon cinnamon
1/4 cup butter cut into pieces, nuked until about half melted and soft
Grease an 8 x 8-inch glass pan
Pour blueberry batter in pan.
With clean fingers, sprinkle on the streusel topping
Bake in 350 F. oven 45 minutes.
You’ll get some melty sugar on a knife or toothpick when tested for doneness but there should be no wet batter when done. Run a knife around the edge when slightly cooled, as the topping does tend to stick to the pan - that makes it much easier to serve.