1.Preheat oven to 160°C/140°C fan-forced. Place wire rack on oven tray; cover with baking paper.
2.Rinse 375g fresh blueberries under cold water; drain but don’t dry completely. Toss in medium bowl with 1 tablespoon caster sugar; spread, in single layer, onto paper-lined rack.
3.Cook, uncovered, about 45 minutes or until blueberries shrivel slightly.
4.Serve warm with a 300g wedge of ripe brie and 150g almond bread.