1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1 c. blueberries
1 tbsp. flour
Lemon Icing (recipe follows)

Heat oven to 350 degrees.

1. Cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Beat in 2 cups flour and the baking powder.

2. Mix blueberries and 1 tablespoon flour; fold into batter. Pour into greased 9-inch square baking pan. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool in pan on wire rack. Spread with Lemon Icing. Makes one 9-inch layer.

TIP: Frozen blueberries can be substituted for the fresh. Pat thawed blueberries dry with paper toweling.

LEMON ICING:

1 c. sifted powdered sugar
2 tbsp. milk
2 tsp. lemon extract

Mix all ingredients in small bowl until smooth.