Frozen Lavender Blueberry Mini Pies

Prepare yourself for a whole bunch of new lavender recipes here. I finally got my hands on dried culinary grade lavender and have been testing out lots of ideas.

Today I bring you a frozen blueberry treat that has a hint of lavender and a whole lot of deliciousness.

These mini pies use my favorite, easy graham cracker crust and the creamy frozen filling reminds me of a fruity fro-yo. One of these frozen beauties will definitely be the perfect treat on a hot summer day. (If summer ever makes an appearance in Chicago).

This recipes works great with fresh or frozen berries. So the next time you see blueberries on sale, stock up and freeze them.

Alright, grab yourself some dried lavender and let’s get to work.

Frozen Lavender Blueberry Mini Pies


1 1/2 cups graham cracker crumbs
6-8 tbsp unsalted butter

2 tsp dried culinary grade lavender
2 lemon rind strips, approx 2-inches each
2/3 cup water, divided
2 cups blueberries, divided
1/3 cup plus 6 tbsp granulated sugar, divided
8 oz cream cheese, at room temperature
1 1/2 cups plain yogurt, divided

I used mini tart pans with removable bottoms to easily take the pies out of their pan after they were frozen.


Make the crust: In a small bowl, combine graham cracker crumbs and melted butter. Mix until well blended and the consistency of sand. Add more butter if needed. Press into your mini pie pans and chill in the freezer for at least 15 minutes to solidify.

Make the lavender syrup: In a small saucepan, add 1/3 cup water, 3 tbsp sugar, lavender and lemon rinds. Cover and bring to a boil over medium heat. Once boiling, uncover and remove from heat. Let stand 15 minutes. Strain mixture through a fine sieve. Cool completely.

Make the blueberry sauce: In another small saucepan, add 1/2 cup blueberries, 1/3 cup water, and 3 tbsp sugar. Cook over medium heat until mixture comes to a low boil and blueberries begin to burst. Reduce head to a simmer for about 5-6 minutes, stirring occasionally, until sauce has thickened. Remove from heat and allow mixture to cool.

Make the filling: In a food processor or blender, combine remaining 1 1/2 cup blueberries, remaining 1/3 cup sugar, and 1/2 cup of the yogurt. Blend until smooth.

In a large bowl, beat the cream cheese with an electric mixer on high until light and creamy. Add the remaining 1 cup of yogurt and cooled lavender syrup, beat until smooth. Add the blended blueberry yogurt mixture, beat to combine.

Assemble mini pies: Spoon the filling mixture into prepared mini crusts. Top with blueberry sauce and swirl sauce into filling. Freeze until solid, 4-5 hours. Store covered in freezer for 7-10 days.

Enjoy on a sunny day with a glass of rosé.

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