Wash the blueberries. Transfer blueberries to a saucepan, add lemon juice, 2 tablespoons of sugar and salt and bring it to a boil.

Allow it to simmer until the blueberries become soft, approx. 7-8 minutes.

Transfer the blueberries to a food processor and puree. Then poor mixture into a bowl, through a sieve and press out all the liquids. You'll end up with a perfectly smooth blueberry puree.

Cover bowl and refrigerate for 1-2 hours until puree is cold and slightly thicker.

Whisk whipping cream with 1.5 tablespoons of sugar until soft peaks.

Drizzle blueberry puree over the whipped cream and fold cream and blueberry smooth together.

Only fold a few times to end up with streaked dessert.

Transfer to 1 large or 2 small serving bowls.