Very Blueberry Cake - cooking recipe

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

Preparation

In a mixing 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-inch 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 peel and remaining berries; toss to coat.
Pour evenly over batter in pan.
Drop remaining batter by rounded tablespoonfuls over filling.
Bake at 350\u00b0F for 40 minutes or until golden brown.
Combine glaze ingredients; drizzle over warm cake.