• 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.