1/2 C butter or margarine, softened
1/2 C shortening
1-1/2 C sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 C all purpose flour
1/2 tsp. baking powder

Filling:
1Tbsp. all purpose flour
2tsp. cornstarch
1 tsp. quick cooking tapioca
4 C fresh or frozen blueberries, divided
1 tsp. grated lemon peel

Glaze:
1 C confectioners sugar
1 to 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 the creamed mixture and mix well. Spread two thirds of the batter in a greased 15 x 10x 1 inch baking pan. For filling, combine flour, cornstarch, and tapioca in a large bowl.

Add 1/2 C 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 the rounded tablespoonfuls over filling.

Bake at 350 for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Yields 20