Favorite Recipe Friday

Compliments of Dawn-

Very Blueberry Cake


1/2 cup butter or margarine softened
1/2 cup shortening
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
FILLING:
1 tablespoon flour
2 teaspoons quick-cooking tapioca
4 cups blueberries, divided
1 teaspoon grated lemon peel
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1 teaspoon lemon juice


In a mixing bowl, cream butter, shortening and sugar. Beat in eggs. 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; drizzle over warm cake.
Yield: 20 servings