Very Blueberry Cake

• 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
• Filling
• 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
• Glaze
• 1 cup confectioners' sugar
• 1 -2 tablespoon milk
• 1 teaspoon lemon juice

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 350u0b0F for 40 minutes or until golden brown.
12. Combine glaze ingredients; drizzle over warm cake.

butter, shortening, sugar, eggs, vanilla, almond, allpurpose, baking powder, filling, flour, cornstarch, tapioca, fresh blueberries, sugar, milk, lemon juice

Taken from www.food.com/recipe/very-blueberry-cake-205288 (may not work)