Place the eggs in a single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand for 10 minutes.
Using a slotted spoon, remove the eggs one at a time, and place on several layers of paper towels. Lightly crack the shell on one side with the handle of a whisk or wooden spoon. Transfer the egg to a medium bowl. Repeat with the remaining eggs and then pour all of the cooking liquid on top of the cracked eggs. Place the bowl in the refrigerator and let cool completely.
Carefully peel the shells from the eggs. Serve with salt.