Add the freeze-dried blueberries to a blender or food processor and pulse to a fine powder. Sift the powder through a fine mesh sieve to remove any seeds.

Place the white chocolate in a large heatproof bowl and stir in the blueberry powder. Set aside.

Heat the heavy cream in the microwave or on the stovetop just until it begins to gently simmer around the edges. Do not let it come to a boil.

Pour the warm cream over the white chocolate mixture, ensuring all of the chocolate is submerged. Let it sit for about 1 minute to soften.

Stir with a spatula until the chocolate is mostly melted and the mixture is combined. If any small pieces of chocolate remain, microwave in short bursts, stirring between each, until fully melted.

Use an immersion blender to blend the ganache until completely smooth and emulsified.

Press a piece of plastic wrap directly onto the surface of the ganache and refrigerate for 3-4 hours, or until thickened and set.Lemon Blueberry Cupcakes

In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels slightly moist and fragrant.

Add the olive oil, eggs, and vanilla extract to the lemon sugar and whisk until smooth and glossy.

Whisk in the sour cream and milk, then add the fresh lemon juice and continue whisking until the batter is fully combined and smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until only a few streaks of flour remain.

In a small bowl, toss the blueberries with a spoonful of flour to coat them lightly. Gently fold the blueberries into the batter until evenly distributed, being careful not to overmix.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ full.

Bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Once the ganache has set, whip with an electric mixer on medium speed until light and fluffy. If it feels too firm to whip, let it sit at room temperature for a bit until it softens slightly before mixing.

Add the whipped ganache to a piping bag fitted with a large piping tip. Pipe a swirl on top of each cupcake and garnish with more lemon zest and fresh blueberries. Enjoy!