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For the blueberry sauce:
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In a medium saucepan over medium heat, combine blueberries, water, and sugar. Stir regularly, bringing the mixture to a low boil.
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In a small bowl or mug, mix together the cornstarch and water until a smooth slurry is formed. Slowly stir slurry into blueberries. Simmer blueberries until sauce is thickened enough to coat the back of a spoon. This should take 5 to 10 minutes. Remove from heat and stir in vanilla. Let cool completely before adding to whipped blueberry butter portion of the recipe.
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These quantities will give you more blueberry sauce than needed for the butter, about 2-1/4 cups total. Enjoy the remaining sauce spooned over pancakes, waffles, and ice cream.
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For the whipped blueberry butter:
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In the bowl of a stand mixer, beat milk and butter on low to medium-low speed until incorporated. This may take a bit for the mixture to come together, but just be patient. Then turn speed up to medium-high and beat for about 5 minutes, scraping down the sides and bottom of the bowl a couple times, until light and fluffy. Add powdered sugar and salt, and beat again on medium-high speed for 1 more minute. Add 1/3 cup of the blueberry sauce and the vanilla, and then beat on low just until combined. Enjoy immediately. Or refrigerate until later. Just be sure to remove the butter from the refrigerator 20 to 30 minutes prior to eating to let it soften.
