Wild Blueberries with Lavender Whipped Cream


In the summer when fruit is at its peak it needs little adornment. There’s something about the pairing of blueberries and lavender that is just sublime. I first tasted this combination as an ice cream flavour at Kensington Market Organic Ice Cream, which started out in Kensington Market, moved to Palmerston Street, and is sadly no longer around.


If you can get hold of some wild blueberries try serving them topped with a billowy cloud of lavender whipped cream. Wild blueberries are tiny and flavourful. I find regular blueberries have a bit of a gelatinous texture that I don’t love. Of course lavender whipped cream is also heavenly with many other fruits especially strawberries, peaches, and figs.

wild blueberries with lavender whipped cream

The taste of this infused whipped cream is subtly lavender, almost more in the nose than taste. It’s not soapy and overpowering. Be sure to get culinary/edible lavender, which is usually found at tea shops or in health food stores near the loose tea leaves or dried spices. If you want to make this into a more substantial dessert, lay some ladyfingers under the whole mess.

wild blueberries with lavender whipped cream

Lavender Whipped Cream

1 cup whipping cream
1 tsp dried lavender
2 tbsp sugar

In a small pot combine cream and lavender. Gently bring cream just to a simmer (tiny bubbles just starting to form at sides), then immediately remove from heat. Let steep for 1 hour. Strain through fine mesh sieve.

Chill cream for at least 2 hours, will also keep overnight.

Before whipping the cream, chill mixing bowl and beaters in freezer. Whisk cream on medium speed till it starts to thicken. Add sugar and continue whipping until desired consistency is reached. Be careful not to over whip or it will turn into butter.

wild blueberries with lavender whipped cream

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