In a saucepan, combine fresh blueberries with full-fat cream and unsalted butter. Heat over medium heat until simmering, stirring gently for about 2 minutes.

Using an immersion blender, carefully puree the blueberry mixture until completely smooth.

Set up a double boiler and melt high-quality white chocolate chips, stirring constantly until smooth.

Remove melted white chocolate from heat and gently fold in the warm blueberry puree until fully incorporated.

Transfer the mixture into a sealed container and refrigerate for 2-3 hours or overnight.

Take a tablespoon of the mixture and roll it into a 1-inch ball on wax paper.

Roll each truffle in powdered sugar and store them in an airtight container in the refrigerator.