Blueberry reduction? never made. Suggestions?

All -

Was thinking about making a blueberry reduction to put atop some filet tonight (recreating a dish I had in Florence a couple years back - or at least thinking about it).

Any rough guidelines?

I was thinking about putting some shallots into some olive oil, cook a little toss in some blueberries and maybe some wine or some port and then reducing down with some herbs.

Any thoughts/tips?