In a medium mixing bowl add prepared masa & raspberry puree until it is well combined keep covered with a cloth towel & set aside.
Heat comal or large skillet for tortillas at medium to medium high flame.
Form 3 oz ball of masa for each tortilla Cut 2 pieces of plastic bag 1-inch larger than tortilla press. Open press. Lay in one piece of plastic. Lay dough ball in center. Gently mash. Top with second piece of plastic. Close press. Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic.
Unfold uncooked tortilla. Flip tortilla onto right hand (if right-handed). top of tortilla should line up with top of index finger. Lay on medium-hot griddle (or skillet) by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you—the tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat.
First flip. After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle. With metal spatula flip onto opposite side of tortilla.
Second flip. After about 30 seconds flip. Cook 30 seconds more. Transfer to basket lined with towel.
Continue. Press and bake remaining tortillas. Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm & set aside.
In a small mixing bowl with a whisk mix all ingredients together. Place in a small serving bowl and refrigerate until needed.
In a small mixing bowl combine vinegar, sugar, salt & water whisk until it is all dissolved.
In a mason jar add blueberries & top with liquid, liquid should fill the jar enough to cover the blueberries. Refrigerate overnight before using.