Heat a small saucepan over low heat and add 1/3 cup fresh blueberries. Heat until they begin to bubble and burst, about 10 min, then mash with a fork. Add 1/3 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp balsamic vinegar, 2 tbsp brown sugar, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground mustard and 1 tsp worcestershire sauce. Whisk well to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce. Preheat your grill to it’s highest setting. Season the salmon with salt and pepper, and once the grill is hot, lay filet directly on top. Cook for 5 minutes, then gently flip. Using a pastry brush, brush BBQ sauce on salmon and let cook until flaky and opaque). Once salmon is finished, slather with remaining BBQ sauce and serve.