Very Blueberry Cake

READY IN: 1hr 15mins
Recipe by Juenessa

From Taste of Home Magazine, August/September 1997. 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.

Top Review by ForeverMama

This is a really yummy recipe and I would agree with Juenessa that it's more like a danish than a cake. I think that the lemon juice/peel and the almond extract kick it up in flavor and give it its secret ingredient. I used frozen blueberries, therefore I rolled them around in some flour to help decrease in too much liquid. Thank you Juenessa for a lovely recipe!

Ingredients Nutrition

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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