Lavender Lemon Blueberry Loaf

The bright fresh taste of lemon, the sweet burst of blueberries and a light floral taste of lavender, all woven together in a tender, buttery loaf. This aromatic bake balances citrus with a floral nuance, creating a comforting slice that feels both uplifting and indulgent. Perfect for breakfast, afternoon tea or a light snack, this loaf delivers a moist crumb that ties flavours together in a harmonious finish.

Zesty lemon, sweet blueberries, and the light floral taste of lavender, baked into a loaf that lifts your spirits with every slice.

Preparation Time: 20 Minutes

Cooking Time: 55 Minutes

Serves: 10

Ingredients

Loaf

1 ½ cup All-Purpose Flour

1 tsp Baking powder

½ tsp Salt

¾ cup Sugar

⅓ cup Butter, melted

½ tsp Lavender extract

2 eggs

½ cup kefir

2 tbsp Lemon Juice

2 tsp Lemon zest

1 ¼ cup Blueberries, fresh

1 tbsp Flour

Glaze

2 tbsp Lemon Juice

¼ tsp Lavender extract

1 cup Powdered Sugar

1 tbsp Milk

Directions

Loaf

Preheat the Oven

Set the oven to 350 °F (175 °C) and allow it to fully preheat.

Prepare the Dry Ingredients

In a large bowl, whisk together the flour, baking powder and salt
Set the bowl aside.

Cream Butter and Sugar

In a separate bowl, beat the melted butter with ¾ cup sugar until the mixture is smooth, light, and fluffy.

Add Flavourings & Eggs

To the creamed butter‑sugar, add the lavender extract, eggs, lemon juice and zest
Mix until everything is fully incorporated.

Combine Wet and Dry Mixtures

Gradually add the dry‑ingredient bowl to the wet mixture, stirring gently.
Pour in ½ cup kefir and continue mixing just until combined, avoid over‑mixing.

Prepare the Blueberries

In a small bowl, toss 1 ¼ cup fresh blueberries with 1 tbsp flour. This helps prevent them from sinking.
Fold the floured blueberries into the batter gently, preserving their shape.

Transfer to Pan & Bake

Pour the batter into a greased or parchment‑lined loaf pan, smoothing the top.
Bake for ≈55 minutes, or until a toothpick inserted into the center comes out clean (no wet batter).

Cool & Serve

Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Glaze

Make the Glaze

In a small bowl, combine lemon juice, lavender extract, powdered sugar, and milk.
Whisk until the mixture is smooth and pourable.

Apply the Glaze

Ensure the loaf is completely cooled.
Drizzle the glaze evenly over the top, allowing it to cascade over the sides for a glossy finish.