Blueberry Whole-Wheat Æbleskiver With Blueberry Jam And Whipped Lavender Cream

Blueberry Jam

• 3 cups (420 g) fresh blueberries
• 3/4 cup (150 g) sugar
• ½ cup (60 ml) fresh orange juice
• ½ cup (60 ml) Cointreau (can be replaced with orange juice)

Whipped Lavender Cream

• 2 tablespoons honey
• 2 cups (480 ml) heavy whipping cream
• 2 tablespoons lavender flowers

Æbleskiver

• 1 cup (140 g) whole-wheat flour
• ½ cup (70 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons melted butter + more for the pan
• ½ cup (85 g) honey
• 2 cups (480 ml) buttermilk
• 2 large eggs
• 1 cup (140 g) fresh blueberries + more for garnish
• 8 to 10 fresh lavender stems for garnish (optional)

Blueberry Jam

In a large pot over medium heat, combine the blueberries, sugar, and orange juice. Bring to a boil and cook, stirring often, until the sugar melts and the berries are starting to burst. Continue to boil until the jam thickens significantly, 25 to 30 minutes. If foam appear on the surface, skim it off with a spoon or spatula.

Remove the pan from the heat and stir in the Cointreau (or orange juice). Pour into jars and refrigerate for up to 2 weeks. Makes about 2 cups (500 g).

Whipped Lavender Cream

In a small saucepan over medium-low heat, stir together the honey with a little bit of the cream until combined. Add the rest of the cream and the lavender flowers and bring almost to a boil. Remove the pan immediately from the heat.

Strain out the lavender flowers and refrigerate until completely chilled. For a stronger lavender flavor, leave the flowers in and strain just before mixing.

Using an electric mixer, whisk the mixture until stiff peaks form. Refrigerate until ready to serve.

Æbleskiver

In a large bowl, combine the whole-wheat flour, all-purpose flour, baking powder, and salt and mix well. Set aside.

In a medium bowl, stir together the 2 tablespoons of melted butter and honey until blended. Add the buttermilk and eggs and stir lightly with a fork. Pour the mixture over the dry ingredients and stir quickly until just combined. Gently stir in the blueberries and try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with about ½ teaspoon of butter in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.

Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean. Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven. Serve the æbleskiver lukewarm with the blueberry jam and cold whipped lavender cream. Decorate with fresh blueberries strung onto lavender stems (if using).