Springy Blueberry Lemon Bread
Total Time
1 hour 15 minutes
Prep Time
15 minutes
Cook Time
60 minutes
Rating
5 out of 5 stars
(39)
Ingredients
8-10 slices
- 1/2 cup Land O Lakes® Butter, room temperature
- 1 cup white sugar
- Juice and zest of one lemon
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1 cup blueberries – I used frozen without thawing them
- Land O Lakes® Butter with Olive Oil and Sea Salt for topping!
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Preparation
Chef’s notes
I actually LOVE this bread chilled, so I will often stick in the refrigerator and then slice it up and eat it when it’s cold! It gets nice and dense and it cuts into super clean slices. It’s my favorite.
I used frozen blueberries since fresh ones aren’t quite in season yet here. When using frozen, I did not thaw them. I also didn’t stir them more than 1-2 times because it colors the batter as you stir. If the batter turns a little purple, that’s okay. The bread should still be lemony-yellow when it’s done baking. Fresh blueberries should work just as well here, too!