Place corn husks and strips into a large bowl of water. Weight husks down with a smaller bowl filled with water. Set aside to soak for 30 minutes.

While husks are soaking, wash blueberries and drain slightly (they should still be a little damp). Combine drained blueberries, 2 Tablespoons of the brown sugar, the orange zest and ¼ teaspoon of the cinnamon in a medium bowl. Set aside.

To make masa: In a medium bowl, combine instant masa with remaining ⅓ cup brown sugar, remaining ½ teaspoon cinnamon, baking powder, and salt. Add orange juice and water, and stir until a soft dough forms. In a large bowl with a mixer at medium speed, beat shortening until fluffy. Add masa mixture, and beat to combine.

To make tamales: Spread masa over the center of each open corn husk. Top with several of the cinnamon-sugar blueberries. Wrap tightly and tie each tamale with a strip of corn husk. Steam tamales in a covered steamer basket over boiling water for 50–60 minutes. Allow to cool slightly, unwrap, and serve each tamale with a dollop of fresh whipped cream. Enjoy!

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