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.
