Today inspiration came in the form of bread.

I am now living in a town that has a Great Harvest bakery and I must use restraint, needless to say I have a frequent flyer card with them. I LOVE their variety called Cinna Burst, especially made into french toast…..mmmmm….

We also stocked up on some groceries the other day and bought a tub of blueberries. After handfuls and handfuls, maybe even a bowlful in there too, I was blueberried out and needed to do something with the rest.

I decided to make a compound butter with the berries, and heck might as well add some lavender… cause that’s what I do.

How to make Blueberry Lavender Butter:

I don’t keep track of amounts so this is approximate:

2 cups blueberries
1/4 cup water
2 Tablespoons honey
2 teaspoons culinary lavender (I’m using Royal Velvet)
1 stick butter

I put all ingredients, except butter, in a saucepan and simmered it until reduced by half. I put the lavender into a tea-ball straining spoon and used that to stir the blueberry mixture, leaving it in the pan to steep the whole time.

After the blueberry mixture was cool I blended it up with 1 stick of butter.

Then I put it into a zip-lock bag pushing it down in the bottom to form a log, and back in the refrigerator it went until firm.

After thoughts–I loved the lavender and blueberry combination and will definitely do that again in other venues. I should have used more honey, as the blueberries were not sweet enough. I also should have used unsalted butter to realize more of the flavor from the berries and lavender with out the salted distraction, however that was all I had in the house. I also had to refrigerate the blueberry mixture for a bit while I ran to a meeting. Upon returning I just dumped the cold berry mixture in with the room temp softened butter and it made it so the butter didn’t whip properly, a little too cold, I should have left it at room temp too.

All in all, YUM! Compound butters are scrumptious–sweet or savory!


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Blueberry Lavender Butter.

Ann blogs at Lavender Bundle.


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