Nothing screams spring and summer to me like the combination of tart, citrus lemon and floral lavender. Pairing those flavors with freshly picked blueberries just makes my day. So, when we decided to release Lemon Lavender Sugar this spring, it was an easy choice to alter a family favorite recipe to shine with this new ingredient. This bread is sweet and perfect for brunch, dessert, and every where in between.
2. Cream butter, sugar, and 1/4 C Lemon Lavender Sugar in a stand mixer. When well blended, add eggs and lemon peel. Beat on high for about 1 minute until well incorporated.
3. Sift all but 2 Tbsp flour with baking powder and salt. Slowly add to creamed mixture, alternating with milk, at a medium speed.
4. Combine remaining 2 Tbsp of flour with blueberries, and fold into batter.
5. Pour batter into 9 x 5 inch loaf pans and bake for 1 hour.
6. Remove from oven. Cool in loaf pan for 10 minutes. While cooling, mix lemon juice and remaining 2 Tbsp of Lemon Lavender Sugar.
7. Pierce loaf with fork and spoon lemon sugar mixture over bread. Enjoy warm or cooled.
