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Reduce the berries in a medium pan on low heat for about 25 minutes for frozen and 15 minutes for fresh, stir occasionally.
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While they are reducing slice the angel food cake so you have long ¾ inch thick pieces that fit your heart shaped cookie cutter.
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Press down firmly all the way round the cutter to make sure the cake won’t tare when you lift it out.
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Cut as many or few hearts as you need or would like.
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When the reduction is done, spoon about 1/8 of a cup onto each layer of the hearts, making sure it spreads all the way to the edges-without going over.
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Top with fresh blueberries and tuck the basil leaves on the side with one berry. Serve warm right away or chilled.
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Keeps well for about one day before the juice from the berries starts to be absorbed by the cake.