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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 20 |
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This is called a cake but is not tall and looks more like a danish to me because it is cooked in a 15x10x1-inch pan. 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 all-purpose flour |
1/2 teaspoon baking powder |
1 tablespoon all-purpose flour |
2 teaspoons cornstarch |
1 teaspoon quick-cooking tapioca |
4 cups fresh blueberries, divided (you may also use frozen blueberries) |
1 teaspoon grated lemon peel |
1 cup confectioners' sugar |
1 -2 tablespoon milk |
1 teaspoon lemon juice |
Directions:
1. In a mixing bowl, cream butter, shortening, and sugar.
2. Beat in eggs, one at a time.
3. Add extracts.
4. Combine flour and baking powder; add to creamed mixture and mix well.
5. Spread two-thirds of the batter in a greased 15x10x1-inch baking pan.
6. For filling, combine flour, cornstarch and tapioca in a large bowl.
7. Add 1/2 cup of blueberries; mash with a fork and stir well.
8. Add lemon peel and remaining berries; toss to coat.
9. Pour evenly over batter in pan.
10. Drop remaining batter by rounded tablespoonfuls over filling.
11. Bake at 350°F for 40 minutes or until golden brown.
12. Combine glaze ingredients; drizzle over warm cake.
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