Lemon Blueberry Pound Cake- French toast

Lemon Blueberry Pound Cake

Ingredients

 1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 Tbsp lemon zest

1/2 tsp salt

1/2 cup softened salted butter 

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 Tbsp lemon juice (1 lemon)

1/2 cup buttermilk or milk with 2 teaspoons vinegar

1 cup of fresh blueberries (Frozen can be used but an extra 1/8 cup of flour would be needed)

Instructions

1. Preheat oven to 350° Grease a 9x5 inch loaf pan

2.  In a bowl combine the first 4 ingredients and set aside

3. Using a stand  mixer fitted with the paddle attachment      cream the butter and sugar together at medium-high speed until pale for 5 minutes

4. On low-speed, add the eggs, then beat in the vanilla extract   and lemon juice. Mix on medium-high speed until combined.

5.  On low speed add about one-third of the flour mixture first and mix until almost combined, then add half the buttermilk and mix until just combined. Alternate with a third of flour mixture and  half of the buttermilk, ending with the last of the flour. Beat until just combined.

6.Fold in blueberries and scrape the batter into the greased loaf pan.

7.  Bake for 45 minutes until the cake is golden brown and a toothpick comes out mostly clean.

8. Let the cake cool for about 15 minutes in the pan. Allow cake to cool completely before slicing.