Instructions

1. In a small, nonreactive saucepan, combine blueberries, lemon juice, sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 8 minutes. Remove from heat, and transfer to a small bowl; you should have about 2-2 1/2 cups. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold or refrigerate until well-chilled.
2. In a separate bowl, combine cream, confectioner's sugar, vanilla and nutmeg. Beat until stiff peaks form; fold in 1- 1 1/2 cups of the blueberry sauce. Divide blueberry whipped cream between six small bowls or dessert dishes, and spoon remaining sauce over tops. Dust with confectioner's sugar and garnish with mint sprigs, if using.