Ingredients
1 cup butter, softened2 cups sugar4 large eggs, room temperature1 cup 2% milk2 teaspoons vanilla extract4 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt4 cups fresh blueberriesLEMON ICING:2 cups confectioners’ sugar2 tablespoons 2% milk4 teaspoons lemon juice
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs and vanilla. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
Scoop into 12 greased 4-in. fluted tube pans. Place pans on a large baking sheet. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
For icing, in a small bowl, combine the confectioners’ sugar, milk and lemon juice; drizzle over cakes. If desired, garnish with additional blueberries.
