Step 1

In the bowl of a food processor, add the sugar. Pulse it for about 20 seconds to make it superfine.

Step 2

Next, add all the remaining ingredients (blueberries, yogurt, heavy cream and lemon juice).

Step 3

Puree for 1 minute. Scrape down the bowl and puree again for another minute.

Step 4

Freezer according to your ice cream maker's instructions. Mine only took 10 minutes in a frozen bowl.

Step 5

Scrape the mixture into a freezer-safe dish, and freeze for 4 hours before scooping and serving.