| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 20 | Servings | |
INGREDIENTS
| 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 |
| 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 |
| 1 | c | Powdered sugar |
| 2 | tb | Milk |
| 1 | ts | Lemon juice |
INSTRUCTIONS
FILLING GLAZE 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. Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@access.mountain.net> on Jul 31, 1997
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