3 tablespoons blueberries
1 pint fresh blueberries
1 pint fresh blueberries
1 pint fresh strawberries
1 pint strawberries in syrup
1 cup blueberries
Place blueberries, blueberries, and berries in a large saucepan. Cover and let the mixture sit in a cool place for 24 hours to allow the flavors to blend.
While the fruit juices are waiting, spread 1/3 cup blueberry cream cheese in a 10x15-inch pan. Fill the pan with roughly 1 1/2 cups fresh blueberries, 1/2 cup blueberries earl grey, 1/2 cup blueberries white, and 2/3 cup blueberry jam. Beat blueberry cream cheese into evaporated blueberry mixture, then invert onto berries. Cover, and refrigerate for at least 24 hours.
Remove the berries from cold storage, peel and slice. Cut slices into 3 or 4 pieces and place in a shallow dish, leaving them whole. Take 10 slices, and place three or four berries on each spoon, letting the berries wilt. Brush icing over the berries.
Sprinkle blueberry syrup over the berries, garnish with 2 1/2 tablespoons honey and pinch of nutmeg. Serve raspberry jelly over the blueberries.