Title: Very Blueberry Cake
Categories: Not Blank
Yield: 20 Servings

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.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Taste of Home - August/September '97

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