Easy One Bowl Blueberry Lavender Bread
Wow is all I can say about this bread. I’m in love with the flavor combination of blueberry and lavender ever since I discovered it. Made in one bowl with a whisk, this moist bread is loaded with blueberries and sprinkled with crunchy, turbinado sugar. A perfect morning breakfast or afternoon treat.
If you’re looking for that perfectly easy to make and flavorful quick bread to have ready for friends that stop by, look no further than this recipe. With just a whisk, a bowl, and a few ingredients, you can have some super delicious bread that is perfectly moist and sweet. This bread also freezes super well, meaning you can make some ahead of time to have on hand for those times you just need to get your blueberry/lavender fix.
Every summer, my mom and I go blueberry picking. It can be a lot of work, but worth it to have blueberries for the whole year. I try to challenge myself and pick more blueberries each year. I can get at least 11 pounds, if not more. It’s great to have blueberries on hand to make not only this recipe, but also my Blueberry Lavender Scones with Lavender Glaze (see, I really do love the blueberry/lavender combo) or my Blueberry Scones with Lemon Glaze. You should also try my Blueberry Sour Cream Coffee Cake.
Why I Love This Recipe
Taste? The flavor of sweet bread bursting with blueberries and a hint of lavender, topped with more blueberries and sprinkled with crunchy, turbinado sugar! This will be your new favorite bread.
Smell? The sweet, buttery smell of baked bread with lavender has got to be one of the greatest smells around.
Is it easy to make? This bread mixes up in one bowl so is incredibly easy to make.
Would I make it again? Yes! I will definitely be making this bread many times.
Ingredients
- Flour All-purpose is used in this bread.
- Eggs Room temperature, helps the eggs incorporate better into the batter.
- Sugar We’ll use granulated sugar in this recipe.
- Baking powder Helps our bread achieve that perfect rise.
- Sour cream Provides moisture and a little bit of tanginess.
- Blueberries The best part of the quick bread is the blueberries. Fresh or frozen will work.
- Lavender and vanilla extract Gives our bread the floral notes of lavender and sweet vanilla flavor.
- Salt Brings the flavors together.
- Vegetable oil Helps make the bread soft and moist.
- Icing (optional) A sweet lavender icing made with powdered sugar, lavender extract, milk, and blueberry juice.
Tips and Substitutions
How to Make Blueberry Lavender Bread
First, you’ll whisk the eggs for about 30 seconds in a medium mixing bowl. Add the sugar and whisk the sugar/egg mixture for about a minute until fully incorporated.
Next, you’ll add in the wet ingredients and whisk until fully incorporated. Then, you’ll add in the dry ingredients. I like adding the flour in thirds so it incorporates easier into the batter, preventing overmixing.
Finally, we’ll fold the blueberries into the batter, add it to a greased loaf pan, sprinkle more blueberries on top plus some crunchy sugar, and pop it in the oven at 350 F for 60 minutes.
Note: If you use frozen blueberries, coat them in flour before adding them to the batter. This helps to prevent them from sinking to the bottom of your loaf when baking.
Look at that delicious blueberry bread! Ready for a slather of butter or a drizzle of lavender icing. Either way, you can’t go wrong.
Sweet Lavender Icing (optional)
Although this bread is really good without the icing, it is that much better with the icing. It’s so easy to make, there’s no reason you shouldn’t make it. In a small bowl, mix together powdered sugar, lavender extract, milk, and blueberry juice. Drizzle it over the cooled down loaf and you have some seriously delicious bread.
Let me tell you about the pan I used to make this loaf. It is such a beautiful pan! It is Polish pottery and it is so beautiful. It is a little bit shorter than a regular loaf pan, and a little bit taller. This recipe works in either pan, but the loaf will be a bit longer and not as tall in a regular loaf pan. I bought this pan from Piekny Polish Pottery. I don’t have an affiliate relationship with them, and this is not a sponsored post, I just really love their pottery and I thought you might be interested in where I purchased my loaf pan.
Other Recipes to Try
I love desserts that come together in one bowl. It means I can eat it faster! If you like one bowl desserts, try any of the following.
- Hot Chocolate Cupcakes
- Easy Banana Bread with Pecans
- Classic Homemade Carrot Cake
- Easy One Bowl Brownies
Frequently Asked Questions
This bread can be stored on the countertop in an airtight container for 3 days. If you want to keep it longer than that, store in the fridge in an airtight container for up to 5 days. This bread is so delicious, I doubt it will make it that long.
This bread is perfect for freezing. Be sure it is fully cooled down before freezing. Wrap it in plastic wrap, then put it into an airtight, freezer-safe container. Freeze for up to 3 months. Thaw out in the refrigerator overnight. Heat it in the oven, or serve cold. I love cold bread with coffee! You can also wrap individual slices and freeze them, allowing you to take out one slice at a time. Put the individually wrapped slices in a freezer-safe container.
Blueberry Lavender Bread
Ingredients
- 1 1/2 cup flour, all purpose
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons baking powder
- 3/4 cup yogurt
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons lavender extract
- 1 tablespoon turbinado sugar
- 1 1/2 cup blueberries
Lavender Icing
- 3/4 cup powdered sugar
- 1 tablespoon cream or milk
- 1 teaspoon cream or milk
- 1 teaspoon lavender extract
- 2 teaspoons blueberry juice
Instructions
- Preheat the oven to 350 F. Grease a loaf pan and set aside.
- In a medium mixing bowl, add the 2 eggs, and whisk until they are fully mixed together.Add the 3/4 cup sugar and whisk for about 60 seconds.
- Add the 3/4 cup yogurt, 3/4 cup vegetable oil, 1/4 teaspoon salt, 2 teaspoons lavender extract, 1 teaspoon vanilla extract, and 2 teaspoons baking powder. Whisk until just incorporated.
- Add the 1 1/2 cups of flour in thirds, mixing it in until just incorporated before adding the rest of the flour. We don't want to overmix the batter.
- Fold in 1 cup of blueberries into the batter. Pour the batter into the prepared loaf pan. Sprinkle 1/2 cup of blueberries and 1 tablespoon turbinado sugar on top. Bake for 50-60 minutes at 350 F. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs when the bread is done.
- Let the bread cool for 10 minutes, then turn out onto a cooling rack to cool completely. This bread is really delicious when it's warm, so don't feel bad for sneaking a piece when it's just out of the oven. It may not slice as nicely, but it will be good! If you are adding icing, you need to wait until it has cooled off completely or it will melt off the bread.
Lavender Icing
- In a small mixing bowl, add the 3/4 cup powdered sugar, 1 tablespoon plus 1 teaspoon of milk, 1 teaspoon lavender extract, and 2 teaspoons blueberry juice. Mix together until the powdered sugar has fully incorporated into the liquid.Drizzle the icing over the top of the cake, letting it run down the sides. Top with some blueberries if desired. Slice and serve.
Notes
- Store the bread in an airtight container in the fridge for up to 4 days.
- To freeze this bread, be sure it has fully cooled down before wrapping it in plastic wrap and storing it in an airtight container. Freeze for up to 3 months. Thaw out in the refrigerator overnight.
- If using frozen blueberries, do not thaw out before using. Also, you may need to bake this bread for longer. Check the bread at 60 minutes, and every 5 minutes until bread is done.
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