Wash the blueberries and place them in a saucepan with the sugar and allow to simmer on medium heat for 10 minutes, stirring occasionally until it thickens and begins to resemble warm jam. Remove from heat and cool. Blend in a food processor until smooth. Alternatively, you could use a good blueberry jam like one of the ones sold at our market.
Chill the bowl of an electric stand mixer. Add the heavy cream and whip until soft peaks form. Add the cream cheese and sour cream and mix until everything is well-blended and there are no more lumps. Add the cooled blueberry jam mixture and mix until incorporated.
Serve and garnish with whipped cream and fresh, locally grown blueberries.