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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
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We grow our own blueberries, pick all summer and freeze them to use later. This extra-special recipe comes from my mother.Roberta Strohmaier, Lebanon, New Jersey Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1-1/2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
filling: |
1 tablespoon king arthur unbleached all-purpose flour |
2 teaspoons cornstarch |
1 teaspoon quick-cooking tapioca |
4 cups fresh or frozen blueberries, divided |
1 teaspoon grated lemon peel |
glaze: |
1 cup confectioners' sugar |
1 to 2 tablespoons milk |
1 teaspoon lemon juice |
Directions:
1. In a 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 15-in. x 10-in. x 1-in. 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.
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