Blueberry Lemon Lavender Bread

This Blueberry Lemon Lavender bread is moist, flavorful and delicious! Topped with a lemon glaze this easy bread recipe is a classic combination of summer flavors. Serve it for breakfast, snack, or dessert!

Good morning friends, I have been on a lavender kick lately, I just love the flavor and the scent. Just before the kitchen was “shut down” for the demolition and remodel I decided to make one last lavender recipe combining some classic summer flavors, blueberry and lemon. This blueberry lemon lavender bread with lemon glaze was the result.

If you don’t like lavender try this lemon ricotta loaf instead.

It is basically a quick bread and it is tart, sweet and delicious. This bread takes me back to summer days visiting Provence where the lavender flowers sway in the fields and the buzzing of the bees is like a symphony. Then in town there are dried lavender wands at the markets and in just about every product you can think of from soap to honey. If you have never been to a lavender farm I cannot recommend it enough, one of my favorites is the Pelindaba Lavender fame in San Juan.

HOW TO MAKE BLUEBERRY LEMON LAVENDER BREAD

1. Preheat your oven. Prepare a loaf pan with cooking spray and line with parchment paper.
2. In a small  bowl whisk together the dry ingredients, flour, baking powder, and salt. Stir in the lavender buds and set aside.
3. In a large mixing bowl, whisk together the sour cream and sugar until smooth. Then add the lemon juice, lemon zest, and vanilla, mix well.
4. Add the flour mixture to the wet ingredients. Then gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and bake until golden brown.
6. While waiting for the loaf to cool prepare the glaze.
7. Drizzle the glaze over the top of the bread and garnish with a few lavender buds.
8. Enjoy

Blueberry Lemon Lavender Bread with Glaze

Ingredients for Bread

• 11/2 cups all purpose flour
• 1 tablespoon dried culinary lavender buds
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup sour cream
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 11/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 cup fresh blueberries

Glaze Ingredients

• 1/2 cup sifted powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

Directions for Lavender Lemon Bread

Preheat your oven to 350. Spray an 8 x 4 inch loaf pan with cooking spray then line with parchment paper.

In a small bowl mix together the flour, baking powder, salt and lavender buds.

In a large bowl whisk together the sugar and sour cream, add the eggs one at a time making sure to incorporate each egg. Then add the lemon juice, lemon zest and vanilla extract. Stir to combine.

Add the dry ingredients to the wet, 1/3 third at a time. Whisk the mixture lightly until the ingredients are just incorporated. Then add the oil and mix with a spatula until combined, be sure to scrape the sides of the bowl.Last but not least, fold in the blueberries gently.

Pour batter into the prepared pan, dot the top with a few extra blueberries. Bake for 40-50 minutes a preheated oven, begin checking at 40 minutes with a skewer or a toothpick. Bread is done when a toothpick comes out clean. Remove the bread from the oven and let it cool to room temperature on a wire cooling rack.

Directions for Glaze

Mix together sifted powder sugar and lemon juice until smooth. Pour glaze over bread and sprinkle with a little lavender.

Variations

Add blackberries or raspberries or make a lavender banana bread.

Make a honey-lemon glaze.

How to store lavender tea bread

Wrap the cooled loaf in plastic wrap and store on the kitchen counter for up to 3 days. Or place the wrapped baked bread in freezer bags and freeze for up to 3 months.

THAT’S ALL FOR NOW

That’s it, an easy, delicious lavender lemon loaf that is perfect to enjoy as an afternoon snack, dessert or sweet treat for breakfast. Serve it with your favorite cup of tea or with a cup of coffee, whichever you prefer. I like to make two and keep one in the freezer for guests or to give to a friend.

The next time that you are looking for a simple cake to bake I hope that you try this lavender lemon bread recipe. I know that it has been a heat wave in many parts of the country so if you don’t want to turn on your oven just bookmark this post for a later date. Or make a batch of mini-loaves to keep in your freezer.

I hope that you enjoyed my blueberry lemon lavender bread recipe and that you try it! Have a wonderful day and stay cool. Have a great day friends, thank you for spending part of your day with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Blueberry Lemon Lavender Bread

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This Blueberry Lemon Lavender bread is moist, flavorful and delicious! Topped with a lemon glaze this easy bread recipe is a classic combination of summer flavors. Serve it for breakfast, snack, or dessert!

• Total Time: 0 hours
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

Ingredients for Bread

11/2 cups all purpose flour

1 tablespoon dried culinary lavender buds

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sour cream

1 cup granulated sugar

2 large eggs

2 tablespoons fresh lemon juice

1 tablespoon fresh lemon zest

11/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 cup fresh blueberries

Glaze Ingredients

1/2 cup sifted powdered sugar

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

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Instructions

Directions for Lavender Lemon Bread

Preheat your oven to 350. Spray an 8 x 4 inch loaf pan with cooking spray then line with parchment paper.

In a small bowl mix together the flour, baking powder, salt and lavender buds.

In a large bowl whisk together the sugar and sour cream, add the eggs one at a time making sure to incorporate each egg. Then add the lemon juice, lemon zest and vanilla extract. Stir to combine.

Add the dry ingredients to the wet, 1/3 third at a time. Whisk the mixture lightly until the ingredients are just incorporated. Then add the oil and mix with a spatula until combined, be sure to scrape the sides of the bowl.Last but not least, fold in the blueberries gently.

Pour batter into the prepared pan, dot the top with a few extra blueberries. Bake for 40-50 minutes a preheated oven, begin checking at 40 minutes with a skewer or a toothpick. Bread is done when a toothpick comes out clean. Remove the bread from the oven and let it cool to room temperature on a wire cooling rack.

Directions for Glaze

Mix together sifted powder sugar and lemon juice until smooth. Pour glaze over bread and sprinkle with a little lavender.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 40-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: English