Blueberry, lemon and lavender loaf

Heat oven to 180°C fan bake. Grease and line a large loaf tin.

Briefly pulse the sugar and lavender in a food processor.

Cream the butter with the lavender sugar until light and fluffy. Add in the eggs, one at a time, beating between each and not worrying that it curdles a little. Stir in the vanilla, flour, baking powder, ground almonds and lemon zest and juice. Make sure it's well combined but don't overmix. Lastly, fold in most of the blueberries (dusted in a little flour), saving a handful.

Gently scrape the batter into your tin and bake for 20 minutes. Swiftly and gently scatter the remaining blueberries over the top. Lower the temperature to 170°C and continue baking for a further 30-35 minutes or until a skewer comes out with just a few crumbs clinging to it. Cover with foil during cooking if it darkens too much. Cool in the tin before carefully turning out.

Mix the icing sugar with lemon juice and water to make a drizzle.

When the loaf is cool, drizzle over the icing and serve slices garnished with lavender.