Blueberry Lemon Lavender Bread

Blueberry Lemon Lavender Bread

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.


  • 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


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter, sugar, and 1/4 cup Lemon Lavender Sugar together. Add eggs and lemon zest, beating until fully incorporated.
  3. Sift all but 2 tablespoons of flour with baking powder and salt. Slowly add to the creamed mixture, alternating with milk, at medium speed.
  4. Combine the remaining 2 tablespoons of flour with blueberries, then fold into the batter.
  5. Pour the batter into a 9 x 5-inch loaf pan and bake for 1 hour.
  6. 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.
  7. Pierce the loaf with a fork and spoon the lemon sugar mixture over the bread. Enjoy warm or cooled.

Older Post Newer Post