1/2 c Butter or margarine;
-softened
1/2 c Shortening
1 1/2 c Sugar
4 Eggs
1 ts Vanilla
1 ts Almond extract
3 c All-purpose flour
1/2 ts Baking powder
FILLING
1 tb All-purpose flour
2 ts Cornstarch
1 ts Quick-cooking tapioca
4 c Fresh or frozen blueberries;
-divided
1 ts Grated lemon rind
-GLAZE-
1 c Powdered sugar
2 tb Milk
1 ts Lemon juice
In a mixing bowl, cream butter, shortening and sugar. Beat in eggs, one at
a time. Add extracts. Combine flour and baking powder; add to creamed
mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1
inch baking pan. For filling, combine flour, cornstarch and tapioca in a
large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add
lemon peel and remaining berries; toss to coat. Pour evenly over batter in
pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at
350 for 40 minutes or until golden brown. Combine glaze ingredients;
dirzzle over warm cake.
Yields
20 Servings