The night before, place the bulgur in a medium saucepan with a little bit of salt. Bring 1 cup water to a boil and pour over the bulgur. Cover with the lid and leave overnight.
Add the milk to the pot and stir together with a wooden spoon. Bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, stirring often, or for a thicker porridge stirring constantly, until the mixture has thickened like cream of wheat (~ 5 to 10 minutes)
Stir in the maple syrup and blueberries and continue to stir until the blueberries begin to pop and bleed into the cereal.
Sprinkled with toasted pecans