Pour the cornstarch blueberry mixture back to pot and whisk vigorously. Cook the pudding over medium heat, whisking frequently. Bring to a boil then reduce the heat and simmer for 3 minutes.
Strain the pudding through a fine mash sieve. Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming. Refrigerate for minimum 2 hours.
To make the whipped cream, add the heavy cream and sugar to a bowl and beat until stiff peaks form. Serve the pudding in dessert cups toped with whipped cream.