I got a pint of amazing (huge, firm, sweet) blueberries in my CSA share this week... I also bought another box to supplement it, so we are swimming in blueberries here at 1346.
I saw this Dorie Greenspan recipe for blueberry sour cream ice cream several times on Tastespotting and Foodgawker (2 food porn websites I look at daily), and couldn't resist trying it, figuring that so many people couldn't be wrong (although I guess that's a dangerous assumption). It's very simple as far as ice cream recipes go: requires no separating eggs, no tempering egg yolks, and it's an awesome color... plus it tastes great: sweet and tangy. Kinda like blueberry cheesecake in ice cream form. Even Chuck, an avowed blueberry disliker, ate her bowl up.
Next blueberry and sour cream experiment: blueberry pierogis. Coming soon.