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Ingredients Jump to Instructions ↓

  1. 1/2 c butter or margarine -- softened

  2. 1/2 c shortening

  3. 1 1/2 c sugar

  4. 4 eggs

  5. 1 tsp vanilla

  6. 1 tsp almond extract

  7. 3 c all-purpose flour

  8. 1/2 tsp baking powder

  9. Filling: 1 tbsp all-purpose flour

  10. 2 tsp cornstarch

  11. 1 tsp quick-cooking tapioca

  12. 4 c fresh or frozen blueberries -- divided

  13. 1 tsp grated lemon rind

  14. Glaze: 1 c powdered sugar

  15. 2 tbsp milk

  16. 1 tsp lemon juice

  17. 15x10x1 inch baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add

  18. 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

  19. 350? for 40 minutes or until golden brown. Combine glaze ingredients; dirzzle over warm cake.

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