In a small frying pan bring to boil the blueberries and sugar and cook over a fairly high heat for 5 minutes, stirring occasionally. Remove from the heat and leave to cool a little (approx. 10 min).
Pour the blueberry mixture into your blender, add the cream cheese, ground almonds and lemon zest, and puree until smooth. If you are using the Optimum VAC2 Air Vacuum Blender you will need only about a minute to get it super smooth.
Spoon equal amounts of the mixture into 4-5 pots/ramekins and refrigerate at least 30 minutes before serving.
Use either fresh or frozen blueberries.
For best results I recommend using a high speed blender.
You can make this dessert ahead and keep it covered and refrigerated until you are ready to serve it. Spoon into your dishes just before serving.