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Blueberry-Lavender Buttercream Frosting

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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

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