In the bowl of a stand mixer, lightly whisk together the warm water, active dry yeast, and granulated cane sugar. Allow it to sit for 10 minutes, until foamy.
Add in the flour, blueberries, and kosher salt. Mix on low speed for 3-4 minutes, until crumbly texture.
Increase to medium speed and knead in the mixer for 4-5 minutes, until smooth and pliable.
Transfer the dough ball to a lightly greased bowl, cover with plastic wrap, and set in a warm environment (such as oven with light on) for 1-2 hours, until the dough has doubled in size.
Once risen, transfer the dough to a clean, lightly floured surface. Cut the dough into 8 even pieces, then roll eat piece into a ball, then shape into a bagel by pressing your thumb through the center. Gently cover the bagels with a kitchen towel to rest for 10 minutes.
In the meantime, preheat the oven to 425F. Bring a large pot of water to a boil. Also, prepare a large baking pan with parchment paper.
Reduce the water to a simmer, then add in 2-3 bagels at a time. Cook for 1 minute on each side. Transfer the bagels to the parchment paper with at least 1/2" space in between each.
Brush each bagel with a little olive oil or a whisked egg white. Sprinkle with the sesame seeds.
Bake on the top oven rack for 20-25 minutes, until golden brown.
Allow the bagels to cool for at least 15 minutes, then enjoy!