7 ounces fresh blueberries, washed and picked over for stems, or frozen blueberries 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume2 ounces heavy cream 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volumeIn a 2-quart stainless steel saucepan, stir together blueberries, water, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
Cook, stirring occasionally with a heat-resistant spatula, until the blueberries soften but the mixture still has a relatively thin consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until very smooth, about 15 seconds. Strain the blueberry purée through a fine-mesh strainer set over a small bowl to remove seeds .In a medium bowl, whisk together yogurt, sugar, cream, lemon juice, and salt until well combined.
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