Springy Blueberry Lemon Bread

Name: Roti Lemon Blueberry Kenyal
Total time: 75 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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!

Blueberry Lemon Bread - loaded with juicy lemon and blueberries. SO YUMMY with the perfect thick, soft texture!

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

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!

Steps

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
Cream the butter and sugar until fluffy. Mix in the lemon juice, lemon zest, and eggs.
Stir in the flour, baking powder, salt, and milk until the batter is mixed. Gently fold in the blueberries.
Pour batter into prepared pan. Bake for about one hour – the top should be golden brown and spring back when you touch it.
Let cool. Slice, slather on the butter with olive oil, and serve!