Blueberry Cream, Berry Sauce

On Sunday, I cooked like a Culinista®, making enough meals to last the week.  I was using my most favorite kitchen tool - the Cuisinart hand blender - for butternut squash soup and since I had it out, I decided to make blueberry whipped cream as well.  Fruity whipped creams is something I learned to make quite a lot of in Sweden.  Simply pour the berries of your choice into a bowl, add a little sugar, then heavy cream and blend until thick!  It's super easy and super impressive.  I also made berry sauce - just toss a few pints of berries with cornstarch (1 tbsp per pint) and sugar (to taste) and boil until thickened and the berries have released their juices.  Let cool and serve over the whipped cream.  Heaven!