We contacted Ginny and she was nice enough to give us the recipe.
Blueberry-Lavender Buttercream Frosting
For the lavender simple syrup:
3/4 cup water
1/2 cup sugar
4 teaspoons dried edible lavender flowers or 2 tablespoons fresh edible lavender flowers
For the macerated blueberries:
2 teaspoons fresh lemon juice
10 ounces blueberries (about one pint)
For the frosting:
1/2 cup unsalted butter at room temperature
3 cups powdered sugar
1/2 teaspoon vanilla
To make the syrup: Bring the water and sugar to a boil, then simmer until sugar dissolves. Turn off the heat, add the flower buds, and steep for about 3 to 5 minutes, depending on how fragrant you like the syrup to be. Strain the syrup through a sieve into a heatproof bowl, removing the flower buds. Let cool.
In another saucepan, on low to medium heat, simmer the blueberries and lemon juice until the berries bubble and release their juices. Using the back of a wooden spoon, macerate the berries into a mushy, juicy consistency. Try to squish all of the blueberries, so they will be easier to blend. Pour the lavender syrup into the berry mixture. Remove from heat and let cool.
Using a hand mixer, cream the butter and powdered sugar until smooth. Add the berry mixture and the vanilla. Ginny says: "Depending on how thick you would like the consistency of the frosting to be, I added a little more softened butter and powdered sugar to the recipe. If you want a real thick and creamy frosting, add less berry mixture and make sure the mixture has cooled completely before adding. The heat of the berries can thin the frosting if you are too hasty."
• Go visit Ginny's blog: My Favorite Color is ShinyRelated: Recipe: Blueberry Lavender Cream Pie
(Images: Ginny Branch Stelling)