Very Blueberry Cake

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.