Moist Blueberry Lemon Pound Cake

INGREDIENTS

3/4 cup

or 175 g softened butter

1/2 cup

or 120 ml milk

1 1/2 cups

or 290 g regular sugar

eggs (lightly beaten)

zest of 1 lemon

juice of 1 lemon

1 cup

or 150 g Frozen Blueberries (tossed in flour)

1 3/4 cups

or 225 g Plain / All purpose flour (sieved)

1 tsp

baking powder

1/2 tsp

salt