Blueberry Cobbler with Lavender Whipped Cream

Instructions

1. 1

   In a saucepan over medium heat, bring the blueberries, sugar and half the cream to a boil. Remove from the heat and add the lavender. Cover and let steep for about 5 minutes. Strain through a fine mesh sieve. Add the remaining cream. Cover and refrigerate until thoroughly chilled, about 2 hours. Add the lemon juice and whip until soft peaks form. Keep chilled.