Sautéed Blueberries with Lavender Essence and Whipped Cream

1 tablespoon fresh or dried lavender flowers

¼ cup boiling water

3 cups fresh blueberries

1 tablespoon unsalted butter

2–4 tablespoons raw honey

1 cup heavy cream

 

Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan.  Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.