Blueberry Lemon Poundcake (Remix)

In a bowl, combine milk, lemon zest, and lemon juice. Set aside.

In a separate bowl, mix flour, baking powder, and salt. Set aside.

Toss blueberries with a tablespoon of flour and set aside.

In a stand mixer, cream together butter and sugar for 2 to 3 minutes.

Add eggs one by one, scraping down the sides after each addition.

Alternate adding the wet and dry mixtures into the batter.

Fold in the floured blueberries and pour the batter into a loaf pan.

Bake at 350°F for 55-60 minutes or until a toothpick comes out clean.

In a saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium-low heat until a sauce forms.

Transfer the blueberry sauce to a food processor. Add cream cheese and powdered sugar.

Pulse until the mixture is smooth and well combined.

Pour the sauce over the warm cake or serve on the side.