Very Blueberry Cake
Submitted by Janers
Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis cake doesn’t mess around when it comes to blueberries.
Four full cups of fresh or frozen berries get tucked into a buttery, almond-scented batter and baked in a sheet pan until the top turns golden and the filling bubbles with deep purple juice.
A quick lemon glaze drizzled over the warm cake seals the deal.
The combination of vanilla and almond extract in the batter gives it a bakery-style depth that plain vanilla alone can’t touch.
Pro Tips
- If using frozen blueberries, don’t thaw them first. Toss them straight from the freezer to keep the batter from turning purple.
- Drop the reserved batter in small, evenly spaced spoonfuls so the top bakes into a beautiful patchwork crust over the filling.
- Let the cake cool for at least 10 minutes before glazing so the drizzle sets slightly rather than melting away.
Ingredients
Directions
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 15×10×1 inch baking pan.
For filling, combine flour, cornstarch and tapioca in a large bowl.
Add ½ 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℉ (180℃) F for 40 minutes or until golden brown.
Combine glaze ingredients; dirzzle over warm cake.
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