In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat while gently stirring until the sugar fully dissolves and the mixture is clear, which should take about 3-5 minutes.

Once the sugar is dissolved, remove the saucepan from heat and add 2 tablespoons of dried lavender. Allow the mixture to steep for approximately 15 minutes.

After steeping, strain the lavender syrup through a fine mesh sieve into a bowl or another saucepan to remove the lavender buds.

In a large pitcher, combine the strained lavender syrup with 1 cup of freshly squeezed lemon juice and 3 cups of cold water. Stir thoroughly until well combined.

Toss in a generous handful of fresh blueberries into the lemonade mixture. Stir gently to distribute the blueberries.

Place the pitcher in the refrigerator to chill for at least 30 minutes before serving.