½ Cup butter or margarine, softened
½ Cup shortening
1 ½ Cups sugar
4 Eggs
1 Tsp. vanilla extract
1 Tsp. almond extract
3 Cups all-purpose flour
½ Tsp. baking powder
Filling:
1 Tbsp. all purpose flour
2 Tsp. cornstarch
1 Tsp. quick-cooking tapioca
4 Cups fresh or frozen blueberries, divided
1 Tsp. grated lemon peel
Glaze:
1 Cup Confectioners’ sugar
1 to 2 Tbsp. milk
1 Tsp. 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 15 x10x1 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 degrees for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
