Very blueberry cake
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| 4 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Almond extract |
| 3 | cups | All-purpose flour |
| ½ | teaspoon | Baking powder |
| 1 | tablespoon | All-purpose flour |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Quick-cooking tapioca |
| 4 | cups | Fresh or frozen blueberries; divided |
| 1 | teaspoon | Grated lemon rind |
| 1 | cup | Powdered sugar |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Lemon juice |
Directions
FILLING
GLAZE
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 ½ 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.
Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@...> on Jul 31, 1997