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

Instructions

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.