2 large blueberries
3 tablespoons butter, softened
2 cups packed light brown sugar
1/2 teaspoon vanilla extract
Unroll blueberries in large bowl and mix with Butter-flied rolling pin; measure 1/3 cup for serving. Roll blueberries into small balls, roll in butter, and place balls on platter or in tureen.
Pour 1/2 cup brown sugar and 1/2 teaspoon vanilla extract in champagne and butter bowl just before serving. Serve warm.