Blueberries for Murielle

2 to 3 cups fresh blueberries (500 to 750 ml)
1 tablespoon  butter (15 ml)
2 tablespoons  flour (30 ml)
1 cup light cream (250 ml)
1 / 2 cup sugar (125 ml)
1 / 2 teaspoon vanilla essence to taste (2 ml)

Make a smooth sauce with the butter, flour and cream.
Stir in sugar and stir until it dissolves.
Add essence. Pour hot sauce over blueberries.
Sprinkle some chopped fresh mint leaves.
Serve very cold.