Begin by rinsing fresh blueberries under cool water, then place them in a saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally, until they become slightly jammy.

In a high-speed blender, combine Greek yogurt, prepared blueberries, honey, and lemon juice. Blend for 30-60 seconds until smooth and creamy.

Pour the mixture into a shallow, freezer-safe container, using a spatula to scrape out all the yogurt.

Place the container in the freezer for about 90 minutes. Stir every 30 minutes to break up ice crystals for a creamy texture.

Serve in bowls or cups, topping with fresh blueberries, honey, or granola if desired. Store leftovers in an airtight container for up to two weeks.