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Very Blueberry Cake

Very Blueberry Cake
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
20 ServingsPrep: 25 min. Bake: 40 min.

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
  • FILLING:
  • 1 tablespoon 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

  • 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;
© Taste of Home 2013

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Very Blueberry Cake (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 270 calories, 11 g fat (4 g saturated fat), 55 mg cholesterol, 70 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013