For the bread which yields 9 servings:
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoons sea salt
1/2 cup +2 tablespoons cane sugar
2 oz /half a stick of unsalted butter- room temperate
2 large egg yolks + 1 whole egg
3 large egg whites
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 lemon zested
1 cup blueberries
For the French Toast:
2 eggs - beaten
1/2 teaspoon ground cinnamon
1 tablespoon butter
To prepare the bread:
Preheat oven to 350 degrees, and grease a loaf pan with butter and coat lightly with flour.
In a stand mixer with the whisk attachment, whip the 3 egg whites until they are white and fluffy. Gently place the whipped egg whites in a separate bowl.
In another bowl, add the flour, baking soda, salt, and baking powder.
Place the paddle attachment on the stand mixer, add the butter and sugar and cream until smooth.
Then add the lemon juice, lemon zest, egg yolks and 1 whole egg, and vanilla extract. Mix on low until all is incorporated.
Scrape down the bowl with a spatula. With the mixer on low, add the dry ingredients until is creates a batter.
With a spatula, fold in the whipped egg whites, gently and be sure to not over mix.
Then fold in the blueberries. Pour the batter in the greased loaf pan.
Bake for 30-35 minutes, or until the center is fully cooked.
Remove from oven and allow it to cool for 10-15 minutes before flipping it out of the loaf. pan.
To prepare French Toast for 2 servings:
Melt the butter on a skillet pan.
In a bowl, beat the cinnamon and eggs.
Coat 4 slices of cooled lemon blueberry sponge bread with the cinnamon egg mixture.
Place on the skillet. Cook until golden on once side and then flip to the other and cook until golden.
Remove from skillet and serve. Drizzle with maple syrup and enjoy!