Warm the milk and stir in active yeast and 1 tsp of sugar until foamy

In a large bowl mix flour, remaining sugar, salt, and lemon zest

Add eggs and melted butter to dry mix and stir into a tacky dough

Knead dough for 8–10 minutes until smooth and elastic

Transfer dough to a greased bowl, cover, and let rise until doubled (approx 1–2 hours)

In a small bowl mix softened butter, sugar, extra lemon zest, and crushed lavender to make the filling

On a floured surface roll the dough into a large rectangle (about 30×45 cm)

Spread the lavender-lemon butter evenly over the dough

Scatter fresh blueberries gently across the filling

Roll the dough into a tight log starting from long side

Slice into 12 equal pieces and place in a greased baking dish

Cover and let rolls rise until puffy (about 1 hour)

Bake at 175 °C (350 °F) for about 25–30 minutes until golden

Whisk powdered sugar with lemon juice to make glaze

Drizzle lemon glaze over warm rolls and let set slightly