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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

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.