3 pints fresh blueberries, divided (frozen works well, but fresh are needed for garnish)
4 C Berry juice blend (we use Welch’s Unfiltered Mixed Berry; an alternative is Ocean Spray cranberry, blueberry, blackberry blend)
3/4 C white wine (a Finger Lakes Semi-Dry Riesling is our first choice)
Juice and zest of 1 orange
1/2 C dark brown sugar
Season to taste with cinnamon, nutmeg and cardamom
1 pint sour cream
1/2 t salt

Place 2 1/2 pints blueberries in soup pot. Add berry juice, wine, juice and zest from orange, brown sugar, cinnamon, nutmeg and cardamom. Bring to boil over med-high heat. Reduce to medium and simmer 12-15 minutes.
Remove from heat, cool slightly. Puree in pot with hand blender. Add sour cream 1 cup at a time and blend. Season with salt. Refrigerate at least 4 hours before serving. Garnish with remaining blueberries and a dollop of sour cream for serving.