Lemon Blueberry Pound Cake

For the Pound Cake

2 ½ cups all-purpose flour

2 cups blueberries

1 cup unsalted butter, room temperature

2 ¼ cups sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

2 tablespoons lemon zest

¼ cup lemon juice

For the Icing

3 tablespoons melted butter

1 cup powdered sugar

½ teaspoon vanilla extract

1–2 tablespoons LACTAID® Lactose-Free Whole Milk

For the Pound Cake

1. Preheat the oven to 350 degrees F and lightly grease and flour a Bundt pan.

2. In a small bowl toss the flour and blueberries together. Set aside.

3. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.

4. Add the eggs one at a time, mixing well after each addition.

5. Stir in the vanilla, lemon zest, and lemon juice.

6. Add about half of the remaining flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the LACTAID® Lactose-Free Whole Milk.

7. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits as well as the floured blueberries.

8. Spoon the batter into the prepared pan and bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely prior to icing.

For the Icing

1. Once the cake has cooled, stir together the butter, sugar, and vanilla extract. Add LACTAID® Lactose-Free Whole Milk a teaspoon or two at a time until it reaches your desired consistency. Spoon the icing over the cooled cake.