1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 1/2 cups fresh blueberries
Buttermilk Glaze at bottom of recipe.

1. Preheat oven to 325 degree. Spray a 15 cup Bundt pan with nonstick baking spray.
2. In a large bowl, beat butter and shortening  with a electric mixer , until fluffy.  About 6 minutes. Reduce speed to medium. Slowly add the sugar; beat until combined, stopping to make sure you scrape the sides of the bowl. Add eggs, one at a time, beating well after each. Set aside.
3. In a large bowl, sift together flour, salt, and baking powder. In a small bowl, combine buttermilk, lemon, and other extracts.

4. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with the buttermilk mixture, beginning and ending with flour mixture. Wow!! Ok pour half the batter into prepared pan. Sprinkle blueberries over batter, gently pressing then into batter. Pour the rest of the batter into the pan, smoothing top with an offset spatula. I, tap the pan against the counter twice to release air bubbles and for good luck!
5. Bake for 1 hour, 10 minutes or until clean wooden toothpick. Remove from the pan, let cool completely on a wire rack. Then drizzle with Buttermilk Glaze. Enjoy!!

Buttermilk Glaze
1 1/2 cups confectioners’ sugar
2 tablespoons buttermilk
makes about 1 cup