Heat all the ingredients over medium low heat in a sauce pan until blueberries start to burst and give up their juice. Mush them around a bit with a wooden spoon to help them along. Simmer for a total of 15-20 minutes until the mixture thickens.
Strain through a fine mesh colander or sieve. Let cool in the refridgerator and then pour over vanilla ice cream. This would also be fantastic warm over buttermilk pancakes or stirred into plain yogurt.
This is one of my fave things to make for a cheesecake or pancake topping and I just leave the blueberries in the mix of it all. Fresh or frozen blueberries work just great. I had my doubts about the frozen having only used fresh but tried it recently and it was nomalicious. I LOVE LOVE BLUEBERRIES no matter what form.
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