Combine the blueberries with 1/3 c. water in a saucepan over medium heat. Simmer until the berries are tender, about 10 minutes. Add 2 T. sugar and stir. Pour into a bowl, let cool, cover and chill for 1-2 hours.

With an electric mixer on medium speed (using whisk attachment), whip the cream in a large bowl with remaining 2 T. sugar and vanilla until soft peaks form when the whisk is lifted. Fold in blueberries and lemon zest gently with a spatula.

Divide the fruit mixture evenly among chilled glasses or bowls. Serve chilled briefly before serving.