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Very Blueberry Cake
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 3 cups flour
- 1/2 tsp baking powder
- Filling
- 1 TBSP flour
- 2 tsp cornstarch
- 1 tsp quick cooking tapioca
- 4 cups fresh or froze blueberries, divided
- 1 tsp grated lemon peel
- Glaze
- 1 cup powder sugar
- 1-2 TBSP milk
- 1 tsp lemon juice
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Directions
- In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder, add creamed mixture and mix well. Spread 2/3 of the batter in a greased 15x10x1 baking ban.
- For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup blueberries, toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling . Bake at 350 degrees for 40 minutes or until golden brown. Combine glaze ingredients, drizzle over warm cake.
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