2 cup(s) frozen wild blueberries, thawed, or fresh blueberries
1/4 teaspoon(s) ground cinnamon
7 tablespoon(s) sugar, divided
1/4 teaspoon(s) coarse salt
2 cup(s) heavy cream
2 tablespoon(s) fresh lemon juice, (from 1 lemon)
2 tablespoon(s) confectioners’ sugar
1 teaspoon(s) vanilla extract
Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.