The best delicious Very Blueberry Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Very Blueberry Cake recipe today!
Hello my friends, this Very Blueberry Cake recipe will not disappoint, I promise! Made with simple ingredients, our Very Blueberry Cake is amazingly delicious, and addictive, everyone will be asking for more Very Blueberry Cake.
What Makes This Very Blueberry Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Very Blueberry Cake.
Ready to make this Very Blueberry Cake Recipe? Let’s do it!
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1/2 c Butter or margarine;
-softened
1/2 c Shortening
1 1/2 c Sugar
4 Eggs
1 ts Vanilla
1 ts Almond extract
3 c All-purpose flour
1/2 ts Baking powder
FILLING
1 tb All-purpose flour
2 ts Cornstarch
1 ts Quick-cooking tapioca
4 c Fresh or frozen blueberries;
-divided
1 ts Grated lemon rind
-GLAZE-
1 c Powdered sugar
2 tb Milk
1 ts Lemon juice
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 for 40 minutes or until golden brown. Combine glaze ingredients;
dirzzle over warm cake.
Yields
20 Servings
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