*  Exported from  MasterCook  *
 
                            Very Blueberry Cake
 
 Recipe By     : Taste of Home - August/September '97
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  c             butter or margarine -- softened
      1/2  c             shortening
    1 1/2  c             sugar
    4                    eggs
    1      tsp           vanilla
    1      tsp           almond extract
    3      c             all-purpose flour
      1/2  tsp           baking powder
                         Filling:
    1      tbsp          all-purpose flour
    2      tsp           cornstarch
    1      tsp           quick-cooking tapioca
    4      c             fresh or frozen blueberries -- divided
    1      tsp           grated lemon rind
                         Glaze:
    1      c             powdered sugar
    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 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.
 
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