There are a large number of small breeders working on blues. Between the crowded field, and the non-trivial efforts needed to combine flavor and ease of harvest (issues with ripening cues) with blue color, I just can't justify working on them myself.
Perhaps most importantly though, I think some of us are sensitive to a "blue" metallic aftertaste that many don't detect. I find that when people give me a blue tomato and say it is a great one (and to them it is) I still get a funny taste in my mouth. It might be a sensitivity analogous to what some people (fortunately not me) experience when eating cilantro.
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