Very Blueberry Cake

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 20

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 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

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.

Reviews

[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!

 

[Sweet Diva MJ]

My blueberry-loving DH can't get enough of this cake. It has been in my collection for a long time and I could make it once a week without hime getting tired of it, I think! Thanks for posting!

 

[Boomette]

I did it for 10 servings. In a round dish maybe 9 inch or 10 inch. I cooked it for 35 minutes at 350 F. I used only shortening. Maybe the glaze is too sweet (but it's my opinion :) ) Thanks Juenessa :) hahah I changed it to 5 stars. Cause I tasted it yesterday (1 day later) and it's better. It's moist and not too sweet.