Coarsely crumble the lady fingers by breaking them with your hands.
Place the blueberries in a shallow bowl and sprinkle the sugar over them.
In a chilled bowl, beat the cream until soft peaks form. Stir in the crumbled lady fingers with light strokes so as not to break the air bubbles in the cream.
Reserve 4 teaspoonfuls of blueberries for the topping. Add the rest (including the juices) to the cream and fold gently. Do not over mix or you’ll have a royal purple mess. What you want is for the juices to leave purple streaks all over the cream.
Spoon the blueberries and cream into glasses. Top with the reserved blueberries. Serve at once or keep in the fridge until needed.