Heidi Strawn
March 1, 2010


  • 1 pint fresh blueberries
  • 1 cup water
  • 2 tsp. lemon zest
  • 1/2 tsp. cinnamon
  • 1/2 cup sugar
  • 1 T. dried lavender blossoms

In a saucepan over medium-high heat, mix the sugar, lavender and water. Bring to a boil, then reduce to a simmer. Reduce to 1/2 cup. Add the blueberries, cinnamon and zest. Pour the lavender syrup over the blueberry mixture and mix well.

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Serve on top of sliced Lavender Lemon Pound Cake, pancakes, waffles or french toast. Add whipped cream, if desired.

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