1

Preheat oven to 350°F. Generously grease and flour a 6-cup ring mold. Set aside.

2

In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside.

3

In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1½ cups flour, baking powder and salt.

4

Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries.

5

Pour batter into prepared mold. Bake 30-35 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter.

6

Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice.

7

Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of rin for garnish.