In a medium saucepan, combine fresh blueberries with full-fat cream and unsalted butter over medium heat. Gently simmer for about 2 minutes until the berries soften and release their juices.

Using an immersion blender, puree the heated blueberry mixture until smooth and creamy.

Ensure both the blueberry puree and melted white chocolate are at similar warm temperatures—ideally around 100°F (38°C).

In a double boiler, melt the white chocolate chips gently, stirring continuously.

Gradually pour the blueberry puree into the melted white chocolate, using a spatula to stir gently until blended.

Transfer the combined mixture into a sealed container and refrigerate for 2–3 hours.

Once chilled, scoop out tablespoons of the mixture and roll them into 1-inch balls.

Roll each truffle ball in powdered sugar for an even coating.

Place the truffles in an airtight container in the refrigerator.