Very Blueberry Cake

18 ingredients
12 steps

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Filling
  • 1 tablespoon all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon quick-cooking tapioca
  • 4 cups fresh blueberries, divided (you may also use frozen blueberries)
  • 1 teaspoon grated lemon peel
  • Glaze
  • 1 cup confectioners' sugar
  • 1 -2 tablespoon milk
  • 1 teaspoon lemon juice

Directions

  1. 1
    In a mixing bowl, cream butter, shortening, and sugar.
  2. 2
    Beat in eggs, one at a time.
  3. 3
    Add extracts.
  4. 4
    Combine flour and baking powder; add to creamed mixture and mix well.
  5. 5
    Spread two-thirds of the batter in a greased 15x10x1-inch baking pan.
  6. 6
    For filling, combine flour, cornstarch and tapioca in a large bowl.
  7. 7
    Add 1/2 cup of blueberries; mash with a fork and stir well.
  8. 8
    Add lemon peel and remaining berries; toss to coat.
  9. 9
    Pour evenly over batter in pan.
  10. 10
    Drop remaining batter by rounded tablespoonfuls over filling.
  11. 11
    Bake at 350°F for 40 minutes or until golden brown.
  12. 12
    Combine glaze ingredients; drizzle over warm cake.

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