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.