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Ingredients
- Cake:
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1-1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teastpoon baking powder
- Filling:
- 1 tablespoon all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon quick-cooking tapioca
- 4 cups fresh or frozen blueberries, divided
- 1 teaspoon grated lemon peel
- Glaze:
- 1 cup confectioners' sugar
- 1 to 2 tablespoons milk
- 1 teaspoon lemon juice
Details
Servings 20
Cooking time 40mins
Preparation
Step 1
In 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 15 x 10 x 1 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 degrees for 40 minutes or until golden brown.
Combine glaze ingredients; drizzle over warm cake.
Yield: 20 servings
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