It's the kind of afternoon where you want the house to smell like something good is happening. You've got blueberries, a lemon, and an hour you weren't expecting. This is what you make.
Our Lemon Lavender Sugar does double duty here — folded into the batter for a floral sweetness that bakes into every bite, then mixed with fresh lemon juice and spooned over the top while the loaf is still warm. The result is a bread that's sweet without being heavy, bright without being sharp, and the kind of thing people ask you to bring again.
What makes it work: Calicutts Lemon Lavender Sugar brings a delicate floral sweetness that you can't replicate with plain sugar and dried lavender. It's already balanced — so you get the lavender without it tasting like soap, which is the whole trick.
Perfect for: Weekend brunch, bringing to a friend's house, Mother's Day morning, a quiet afternoon with coffee, dessert that doesn't feel like dessert.
Works with: Fresh blueberries, frozen blueberries (toss them in flour first), raspberries, or blackberries for a different take.
Pro tip: Pierce the top of the loaf generously before you spoon the glaze over. You want that lemon lavender syrup to soak all the way through, not just sit on top.
Blueberry Lemon Lavender Bread
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Difficulty
Easy
It's the kind of afternoon where you want the house to smell like something good is happening. You've got blueberries, a lemon, and an hour you weren't expecting. This is what you make.
Our Lemon Lavender Sugar does double duty here — folded into the batter for a floral sweetness that bakes into every bite, then mixed with fresh lemon juice and spooned over the top while the loaf is still warm. The result is a bread that's sweet without being heavy, bright without being sharp, and the kind of thing people ask you to bring again.
What makes it work: Calicutts Lemon Lavender Sugar brings a delicate floral sweetness that you can't replicate with plain sugar and dried lavender. It's already balanced — so you get the lavender without it tasting like soap, which is the whole trick.
Perfect for: Weekend brunch, bringing to a friend's house, Mother's Day morning, a quiet afternoon with coffee, dessert that doesn't feel like dessert.
Works with: Fresh blueberries, frozen blueberries (toss them in flour first), raspberries, or blackberries for a different take.
Pro tip: Pierce the top of the loaf generously before you spoon the glaze over. You want that lemon lavender syrup to soak all the way through, not just sit on top.
Ingredients
2 ½ tsp Baking powder
Directions
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.
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