 |
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.
- - - - - - - - - - - - - - - - - -
|
