One of my favorite snacks is greek yogurt with Blueberry Lavender Sauce.
Whether you pick your own berries or buy them from the store, blueberry lavender sauce is an easy, delicious way to celebrate these special fruits. You can make it with fresh or frozen berries, either wild-harvested or farmed. Lavender adds an elegant flavor and soothing fragrance.
Blueberry Lavender Sauce
Makes about 1 pint (6-8 servings)
Ingredients:
4 cups blueberries (fresh or frozen)
¼ cup sugar (more or less to taste)
1 tsp ground lavender (I harvest or buy lavender flowers and grind them in a spice grinder)
Instructions:
Mix the berries and sugar in a saucepan over medium heat. Stir to prevent burning.
Once the berries release their juices, add the lavender.
Continue heating and stirring until the mixture becomes sauce-like (about 15-20 minutes). Longer heating will create a thicker sauce.
Pour the blueberry lavender sauce into a jar and refrigerate.
Uses and Storage:
I use this sauce on top of yogurt, ice cream, oatmeal, pancakes, or desserts. It keeps for about two weeks in the refrigerator.
Gathering wild blueberries on a bike trip across Michigan, July 2026.
