Lemon Bread With Blueberry Butter

• FOR THE LEMON POPPY SEED BREAD:
• 3 cups All-purpose Flour
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Baking Powder
• 2-1/2 cups White Granulated Sugar
• 1-1/2 Tablespoon Poppy Seeds
• 1-1/8 cup Vegetable Oil
• 3 Eggs
• 1-1/2 cup Milk
• 1-1/2 teaspoon Vanilla Extract
• 2 Lemons, Zested
• 1-1/2 teaspoon Fresh Lemon Juice
• FOR THE BLUEBERRY BUTTER:
• 1-1/2 stick Unsalted Butter, Softened
• 2 Tablespoons Dried Blueberries (grind Them In Food Processor)
• 2 teaspoons Sugar
• 1 teaspoon Lemon Zest
• Violet Food Color Gel

1. For the bread:
2. 1. Preheat oven to 350u0b0F (175u0b0C) and grease 2 standard loaf pans.
3. 2. In a large bowl, sift together the flour, salt, baking powder, and white granulated sugar. Pour in the poppy seeds and combine.
4. 3. Add oil, eggs, milk, vanilla, lemon zest and juice. Mix until everything is combined, about 1 minute. Do not over-mix.
5. 4. Pour the batter into your prepared loaf pans.
6. 5. Bake for 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Prepare butter as follows below.
7. For the blueberry butter:
8. 1. In a small bowl combine butte, crushed dried blueberries, sugar, and lemon zest. Mix everything together until well combined.
9. 2. Add food coloring gel until you reach your desired shade of color. Mix well.
10. 3. Scrape butter from bowl onto a large piece of parchment paper. Roll the butter and form it into a log. Chill for 2 hours before slicing.

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Taken from tastykitchen.com/recipes/breads/lemon-bread-with-blueberry-butter/ (may not work)