Put the blueberries, simple syrup, and lemon juice in a heavy-bottomed saucepot. Cook over medium heat until the berries begin to give off some of their liquid.
Purée half of the blueberries in a food processor fitted with the metal blade. Stir the purée back into the other blueberries. Reserve
Put the cream and sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form.
Fold the whipped cream into the lemon curd.