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1. In a medium saucepan, combine 1 cup of fresh blueberries and 1 cup of granulated sugar.
2. Add 1 cup of water to the saucepan to help dissolve the sugar and create a syrup.
3. Place the saucepan over medium heat and stir occasionally until the mixture comes to a gentle boil.
4. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, allowing the blueberries to burst and release their juices.
5. Remove the saucepan from heat and let it cool for a few minutes.
6. Strain the syrup into a bowl or jar using a fine mesh strainer, pressing down on the blueberries to extract as much liquid as possible. Discard the solids.
7. Set the blueberry syrup aside to cool completely, refrigerating if desired.
8. In a large pitcher, combine 1 cup of freshly squeezed lemon juice with 4 cups of cold water.
9. Add the cooled blueberry syrup to the pitcher and stir well to combine.
10. Taste the lemonade and adjust the sweetness by adding more sugar or syrup if desired.
11. Chill the pitcher in the refrigerator while preparing the whipped cream topping.
12. In a large mixing bowl, pour in 1 cup of heavy cream.
13. Add 1 teaspoon of vanilla extract to the cream.
14. Using an electric mixer, beat the cream on medium-high speed until soft peaks form (about 3-5 minutes).
15. If desired, add a tablespoon of powdered sugar and beat for an additional minute until combined.
16. Set the whipped cream aside in the refrigerator until ready to serve.
17. Take the chilled pitcher of blueberry lemonade out of the refrigerator.
18. Fill a glass with ice cubes.
19. Pour the blueberry lemonade over the ice, filling the glass about three-quarters full.
20. Add a generous dollop of whipped cream on top of the lemonade.
21. Optionally, drizzle extra blueberry syrup over the whipped cream for presentation.
22. Garnish with fresh blueberries and a sprig of mint.
23. Repeat the process for remaining glasses.

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