Pour blueberries into a bowl and sprinkle with sugar. Let stand 10 minutes, in another bowl mix whipped cream with softened ice cream. Stir in port wine. Drain blueberries and fold blueberries into cream mixture. Place bowl into freezer and freeze for one hour. Spoon mixture into parfait glasses and serve garnished with additional blueberries. Can also be spooned over squares of yellow cake or over slices of pound cake. Can also be spooned into cantaloupe halves. Serve at once. Yield: 6-8 servings.