- Using a fork, break up cream cheese in a medium bowl.
- Drain off any liquid from the yogurt; add yogurt to the bowl along with honey.
- Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses.
- If not serving immediately, cover and refrigerate for up to 8 hours.