• prep: 20 min
• cook: 2 hr 45 min
• total: 3 hr 5 min

servings:

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs, at room temperature for 30 minutes
• 1 teaspoon finely grated fresh lemon zest
• 1 teaspoon vanilla
• 1/2 cup whole milk, at room temperature
• 3/4 cup water
• 1/2 cup sugar
• 4 teaspoons dried edible lavender flowers or 2 tablespoons fresh edible lavender flowers
• 2 teaspoons fresh lemon juice
• 10 oz blueberries (1 pt)
• 9x5x3-inch metal loaf pan

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