1/2 c butter or margarine -- softened 1/2 c shortening 1 1/2 c sugar 4 eggs 1 tsp vanilla 1 tsp almond extract 3 c all-purpose flour 1/2 tsp baking powder Filling: 1 tbsp all-purpose flour 2 tsp cornstarch 1 tsp quick-cooking tapioca 4 c fresh or frozen blueberries -- divided 1 tsp grated lemon rind Glaze: 1 c powdered sugar 2 tbsp milk 1 tsp 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.
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