Very Blueberry Cake
| Yield: | 20 Servings |
| Categories: |
| 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 |
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