Nothing says spring and summer like the delightful blend of tart lemon and fragrant lavender, perfectly complemented by fresh blueberries. Our Lemon Lavender Sugar adds a unique twist to this family favorite bread recipe, making it sweet and versatile enough for brunch, dessert, or any occasion in between.
Ingredients
- 1/4 cup Butter, at room temperature
- 1/2 cup Sugar
- 1/4 cup + 2 tablespoons Calicutts Lemon Lavender Sugar, divided
- 2 Eggs, beaten
- Zest of 1 Lemon
- 2 cups Flour, divided
- 2 ½ teaspoons Baking powder
- 1 teaspoon Salt
- 3/4 cup Milk
- 1/2 cup Blueberries
- 2 tablespoons Lemon juice
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter, sugar, and 1/4 cup Lemon Lavender Sugar together. Add eggs and lemon zest, beating until fully incorporated.
- Sift all but 2 tablespoons of flour with baking powder and salt. Slowly add to the creamed mixture, alternating with milk, at medium speed.
- Combine the remaining 2 tablespoons of flour with blueberries, then fold into the batter.
- Pour the batter into a 9 x 5-inch loaf pan and bake for 1 hour.
- Remove from the oven and let cool in the loaf pan for 10 minutes. While cooling, mix lemon juice with the remaining 2 tablespoons of Lemon Lavender Sugar.
- Pierce the loaf with a fork and spoon the lemon sugar mixture over the bread. Enjoy warm or cooled.