Prepare the lavender blueberries:
Wash and pat dry blueberries. Add blueberries to a medium bowl and sprinkle lavender sugar over them. Add the vanilla bean paste and mix until combined. Set aside covered in room temperature for about 30 minutes.
Make the vanilla bean whipped cream:
To a bowl of an electric mixer fitted with a whisk attachment (hand mixer works here as well), over medium/high speed whip about 1 cup of heavy cream until slightly thickened. Add the second cup of heavy cream and whip until it forms medium peaks.
Turn off the mixer and add the confectioners’ sugar and vanilla bean paste. Turn the mixer on low speed and whip until the confectioners’ sugar is mostly combined. Increase the mixer speed to high and whip until completely thickened and the mixture forms stiff peaks. Spoon into a large piping bag fitted with a large star or round tip and place in the refrigerator until ready to use. Don’t have a piping bag? I got you, boo. Add the whipped cream to Ziploc bag and snip a hole in the corner when ready to use.
Assemble the parfaits:
To 5 ounce dessert bowls, add a couple of spoonfuls of lavender blueberries and syrup. Pipe vanilla whipped cream over the berries until you reach the top of the dessert bowl. Top with more lavender blueberries and syrup.
Makes six, 5 ounce parfaits.