For the Lavender Sugar:

Place the sugar and lavender flowers in a food processor and pulse for 30 seconds or so, or until the lavender is mostly pulverized and the sugar is fragrant. Store in an airtight container.

For the Blueberry Syrup:

1. Place the blueberries and sugar in a small saucepan with a splash of water. Bring to a boil and then reduce the heat to a simmer and cook for 5 minutes or until the blueberries start to burst and release their juices.
2. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Pour the mixture into the blueberries and simmer for another few minutes until the syrup is thickened and glossy.
3. Taste and add more sugar, as needed, to meet your taste (the amount of sugar needed will depend on the sweetness of your blueberries).

For the Dutch Baby:

1. Preheat the oven to 400°F and place a large (10- or 12-inch) skillet in the oven while it preheats.
2. In a large bowl, whisk together the flour, lavender sugar, and salt.
3. Whisk in the milk and the eggs, along with the lavender and vanilla extracts, mixing until the batter is smooth.
4. Once the oven reaches temperature, add the butter to the skillet and allow it to melt. Swirl the butter around the hot skillet to lightly coat and then pour it into the batter. Mix it in and then quickly and carefully pour the batter into the hot skillet.
5. Place the skillet into the oven and bake for 20-25 minutes or until the Dutch baby is puffed, golden, and crisp around the edges.
6. While it bakes, prep all of your toppings so that you can serve it immediately upon taking it out of the oven.

To Serve:

Remove the skillet from the oven and immediately top with the blueberry syrup, whipped cream, a dusting of lavender sugar, and fresh berries. Serve immediately.