¼ c butter, softened
½ c sugar
1 egg
¼ c 2% low-fat milk
½ t vanilla extract
1 c all-purpose flour
1 t baking powder
¼ t salt
1 ½ c fresh or frozen blueberries

Lemon Icing
½ c confectioners’ sugar
1 ½ t 2% low-fat milk
1 t lemon juice

In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.

Pour into three 4 inch bundt pans coated with nonstick cooking spray. Bake at 350° for 25 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For icing, in a small bowl, combine the confectioners’ sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.

NOTE: If using frozen blueberries, do not thaw before adding to batter.