Very blueberry cake

Yield: 20 Servings

Measure Ingredient
½ cup Butter or margarine; softened
½ cup Shortening
1½ cup Sugar
4 \N 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



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

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