Combine the blueberries, brown sugar, lemon zest and lemon juice in a medium bowl.
Combine the heavy cream and sour cream in a large bowl, and use an electric mixer on high speed (or a whisk and some elbow grease) until soft peaks form. While whipping, drizzle in the maple syrup, and continue to whip until the maple cream is thick and velvety.
Serve the berries in bowls with dollops of the maple cream.