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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
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    20 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 4 large 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 zest
  • 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 15x10x1-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 zest 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.

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