Circle B Kitchen
The only trick to making this dead easy dessert is getting the consistency of the blueberries just right. Before you stir them into the whipped cream, they should be sort of loose, but definitely not watery. If you're using frozen berries, they will obviously give off more liquid than fresh. Just use your judgement in whether to cook them a little longer to thicken or add a bit of water or liqueur to loosen.
2 cups fresh or frozen blueberries
1/4 cup sugar
2-3 tablespoons creme de cassis (black current liqueur)
1/4 teaspoon salt
2 cups yogurt whipped cream
Place the blueberries, sugar and salt in a medium saucepan over medium heat. Stir in the creme de cassis, if using, and gently mash the blueberries as you bring them to a simmer to release their juices. If not adding the liqueur, you can add a little splash of water if your berries aren't terribly juicy. Continue to simmer until the blueberries are very soft, about 5-6 minutes. They should be loose, but not watery.
Let them cool slightly and then place about 2/3 of the berries into a blender or food processor and blend until fairly smooth. Scrape into a bowl and stir in the remaining cooked, whole berries, straining out any excess liquid. Let cool completely. Taste for sugar.
While the berries cook, whip your cream (here's the recipe) and once the berries have cooled (I place the bowl in the freezer for about 15 minutes), gently stir the berries into the cream, leaving stripes of cream through the berries. Chill and serve.