In a large sauce pan place blueberries, sugar, and water in the pan. Set to low heat and cook for 30-45 minutes until blueberries have reduced in size and a syrup has formed. Stir every so often to ensure the mixture is mixed well. Serve immediately or store in an airtight container for up to 3 days.

In a KitchenAid Stand Mixer using the whisk attachment place the heavy cream in the mixing bowl. Place on medium speed and as it begins to thicken bump up to high. This should take 1-2 minutes.

Once the cream begins to thicken. Stop the mixture. Pour the powdered sugar in the bowl. Begin mixing on low until incorporated then bump up to high for another minute. Watch the whipped cream carefully. It should stick to the whisk when the top of the mixer is pulled back. Serve immediately or store in an airtight container for up to 2 days.