Black Lavender Breakfast Bread

Ingredients

Bread:

• 1 cup sugar
• 2 tbsp Black Lavender loose leaf tea
• 9 tbsp unsalted butter, room temperature
• 2 eggs, room temperature
• 1 ½ tsp fresh lemon juice
• ½ cup buttermilk
• 2 tsp vanilla
• 1 2/3 cup all-purpose flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Icing:

• 6 tbsp butter
• 1 tbsp corn syrup
• 2 cups powdered sugar
• ¼ cup cream
• A few drops of purple food coloring to preference

Directions

1. Preheat the oven to 325 degrees and grease a large bread pan with cooking spray and line with parchment paper with a few inches overhang on each side.
2. Add the sugar and Black Lavender tea to a food processor. Process on high until the tea starts to look like cracked pepper.
3. Add the sugar to a medium bowl with the room temperature butter. Beat for 3-5 minutes until fluffy. Add in the eggs and beat just until combined, scraping down the sides of the bowl halfway through.
4. Add in half of the flour with the baking powder, baking soda, and salt. While mixing on low, slowly add in the buttermilk. Add in the rest of the flour and mix just until you no longer see the flour. Fold in the blueberries.
5. Spread evenly into the prepared bread pan and bake in the preheated oven for 55-60 minutes.
6. For the glaze, place the butter in a medium saucepan over medium heat until good and melted. Remove from the heat and add in the corn syrup, and powdered sugar. Whisk until clumpy then add in the cream and the food coloring. Vigorously beat until smooth.
7. Pour over the cooling bread. The icing should set fast so move quickly.
8. Enjoy with a cup of Black Lavender.