Place all ingredients into a skillet over medium heat and let simmer for 5 minutes.
Purée cooked blueberries and the liquid in a food processor and let cool at room temperature. Refrigerate before serving if preffered.
Fill four small glasses with blueberry purée, place frozen blueberries or crushed ice over. Pour over lime juice and sparkling water and top each drink with two scoops of bourbon vanilla ice cream.